An early dinner salad with my favorite 6-ingredient bottled cocktail @drinkzuzu as an excuse to visit the farmer’s market & see what’s in season as we settle into Fall. Here’s a recipe for a Coriander Infused Fennel & Mushroom Salad that’s easy to pair... . . . Ingredients: -1/3 cup apple cider vinegar -1 tsp coriander seeds -1/2 tsp honey -1 shallot, sliced into thin rounds -1 fennel bulb, stocks & fronds set aside, bottom of bulb removed, & bulb thinly sliced -1 1/2 cups mushrooms, I used 1 cup thinly sliced cremini & 1/2 cup sauteed pink oyster) . Optional Ingredients: -Salt & pepper, to taste -2-3 sprigs of fresh tarragon . Directions: -In a small saucepan, bring the apple cider vinegar, coriander seeds, honey, sliced shallot, & optional tarragon to a gentle simmer over medium heat. Once simmering, remove from heat & allow to cool slightly. -In the meantime, add the thinly sliced fennel, a few of its fronds, & the mushrooms to a bowl. -Cover with the brine that you’ve created, gently mix, & allow to sit for 30 minutes. -In the meantime, make yourself a cocktail with a sprig of fresh tarragon, a pinch of flakey sea salt, & @Drinkzuzu Calamansi Lime cocktail over ice. -Serve in individual bowls & enjoy, cheers! . . . Must be 21+ to enjoy @drinkzuzu made from simple ingredients when you feel like imbibing #zuzupartner