Tim’s Blueberry Fennel Salad

2 tablespoons grapeseed oil
2 teaspoons honey
1 ½ tablespoon fresh lime juice
Pinch of kosher salt
1 cup thinly sliced fennel (bulb only)
1 cup fresh blueberries
10 fresh mint leaves
freshly ground black pepper (optional)

In a small bowl mix together the oil, honey, lime juice and salt. Whisk until honey is fully dissolved. Set aside. On a plate arrange the fennel slices, top with the blueberries and then the mint leaves. Drizzle with the dressing. Sprinkle with black pepper.