Yield: 3-4 servings
Whisk dressing ingredients together until evenly dissolved.
(optional-add a spot of dijon mustard as an emulsifier)
Lightly toss onions and fennel in the dressing.
Plate in a shallow a bowl, topping with strawberries, and feta.
Season with sea salt and good amount of fresh cracked long pepper.
Garnish with fennel leaves and enjoy!
Use the lemon juice to dissolve the honey before you whisk in the oil. You may reduce the amounts for the dressing, so long as the honey, oil, and lemon juice are in equal parts. This recipe makes enough to have leftover dressing. Long pepper can be fed into a traditional pepper mill once it is broken or cut into smaller pieces.You can also grind long pepper using a mortar and pestle or even a coffee grinder.