Peeled shallots and thickly cut fennel roasted until golden in a little olive oil and seasoning. Toss with torn chicory leaves, dried cranberries and some chopped nuts. Moist enough not to need a dressing but a mustardy one would be good if you felt the need.
Adapted from Veganomicon.
A Wee Bit of Cooking 
Well now Wendy that sounds absolutely amazing. I have Veganomicon, but how did I possibly miss that recipe? Hmm.
That just looks so delicious and I want to try it right now. And I’ve even had dinner.
Hi Wendy, probably not the place but wanted you to know that used your wedding cake recipe for Lucas’ birthday cake this week – a chocolate version – and it went down a storm. I did the cake in the shape of the Gruffalo – don’t think you could get much further away from your beautiful wedding cake! Take care, love Shona
Mmmmmmmm, nom nom!