Celery and Fennel Relish​​

Ingredients
- 1 head of mingle hill farms celery
- 1 small onion
- 1/2 bulb fennel
- 1 tbsp mustard seed
- 1 cup cider vinegar
- 1 cup brown sugar
- 2 tsp ground cumin
- 2 tsp salt
- 2 cloves garlic

Directions: Clean the leaves off the celery and wash. Dice the celery, onion and fennel.
Peel the garlic and mince. Put the vinegar, sugar, mustard seed, cumin, and salt into a pot and simmer. Add celery, fennel, onion and garlic and simmer until the syrupthickens. Let cool in the fridge and use for toppings on burgers, sausages or anything you prefer.

​Enjoy! Steve + Melissa Gather Catering @gatherniagara

Shaved Celery and Endive Salad with Bacon and Candied Walnuts

Ingredients
- 1 Large Celery Stalk
- 2 Pieces Belgian Endive
- 4 Pieces Crispy Bacon
- 1 Small Head Lettuce
- 1 Bosc Pear
- Candied Walnuts
- Yogurt Dressing

​Walnuts
- 2 Cups Walnut Halves
- 1/4 Cup Maple
- Salt / Pepper
Directions : In a bowl mix walnuts, maple and a pinch of salt and pepper. Pour walnuts on to a
baking sheet lined with parchment paper. Bake in the oven at 325 Fahrenheit for 20 minutes
stirring occasionally. Let walnuts cool.

Honey Yogurt Dressing
- 1 Cup Plain Yogurt
- 1 Tbsp Grainy Mustard - 3 Tbsp Honey
- 3 Tbsp Olive Oil
- Cider Vinegar
- Salt and Pepper
Directions : Take yogurt and mustard, mix in a small bowl. Warm the honey and whisk it into the
yogurt. Whisk in olive oil. Add a splash of cider vinegar as well as a pinch of salt and pepper to
taste.

Salad
Directions : Thinly slice celery,pear and belgian endive then place in bowl. Tear or cut lettuce
and place in bowl. Dress salad with yogurt dressing and season with salt and pepper. Plate
salad and crush walnuts overtop, Garnish with crispy bacon.

​​Enjoy! Steve + Melissa Gather Catering @gatherniagara