Marinated Garden Green Salad

Marinated Garden Green Salad with Fennel, Radish, Turnip, Goats Milk Feta, Garlic Confit and Rosemary

Garlic Confit
Thinly slice eight garlic cloves using a mandolin
Cover with grape seed oil and steep on low heat for thirty minutes
Cool to room temperature

Using a mandolin
Shave one bulb of fennel, one turnip and four radish
Find the freshest looking hearty greens from your local market, kale, Swiss chard or Collards.
Clean, Dry and Julianne the greens.
Mix all of the prepared vegetables and greens. Add 1 cup of crumbled feta. Dress to taste with the garlic confit oil and fresh chopped rosemary. Season with salt and pepper if necessary.