Grilled fennel

Yield: 10 servings

Measure Ingredient
3 Bulbs fresh fennel
Salt and pepper
⅛ cup Balsamic vinegar
½ cup Extra virgin olive oil
½ Orange; Juice of
½ Lemon; Juice of

Slice fennel bulb ⅛-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, ¼ cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining ¼ cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.

Yield: 8 to 10 servings

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