Fennel Salad and Salmon Carpaccio

Ingredients

• • ¼ cup (60 ml) sunflower or vegetable oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) Dijon mustard
  • 4 cups (180 g) curly leaf lettuce, torn
  • 1 fennel bulb, thinly sliced on a mandoline
  • 8 gherkins, thinly sliced
  • ¼ cup (40 g) roasted sunflower seeds
  • 1 lb (450 g) very fresh skinless salmon
  • 1 small shallot, chopped
  • Fennel fronds, to taste
  • 8 long slices baguette, toasted