This salad is bright, crunchy, sweet, and aromatic. The ground cherries provide a little pop of sunshine to the herbaceous fennel, while the dijon mustard tempers the bright anise flavour.
Start by washing and shaving the fennel. I used a vegetable peeler, but a mandolin would also work really well. If you don't have either of these, simply slice as thinly as possible. Place shaved fennel in a bowl and toss with lemon juice. Allow to sit for about 5 minutes.
To make the salad dressing simply combine all ingredients in a small jar.
In a small salad bowl toss together the mixed greens, ground cherries, shaved fennel, and salad dressing. I didn't have any on hand, but goat chèvre would be absolutely delicious on this salad.