Fennel, Mint and Cheese Salad

Directions

1. Peel off the out leaves of the fennel bulbs and cut off the stems and fronds.
2. Using a mandoline thinly slice the fennel into thin slices.
3. Break or cut the farmer's cheese into small chunks.
4. Toss the romaine lettuce with the cheese and fennel.
5. Zest the lemon and add the zest to the salad.
6. Cut the lemon in half and add the juice of both halves to the salad.
7. Salt and pepper to taste.
8. Drizzle 3/4 of the olive oil over the salad and toss well.
9. Add the agave nectar and toss again.
10. Add additional olive oil if needed.
11. Allow to marinate for at least 30 minutes and toss again before serving.