salad days

had a couple of diners tonight enjoying the tasting menu.  they both had dairy allergies, which makes it difficult for dessert, but even more so where the cheese course should be.  are there any dairy less cheeses?  didn't think so.
i jumped at the chance to make a transitional "salad" between the meat and dessert courses.
thought about the components and was really happy with the color scheme of greens and yellows.
it just looks light and fresh.
candied fennel with vanilla, compressed granny smith apples, celery ribbons, wood leaves and flowers, celery leaves, fennel fronds, and olive oil.
i did make them a vegan chocolate mousse using Herve This' technique that came out pretty good but forgot to take a picture.
maybe next time


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