Recipe courtesy of Jovanna Cruz
Show: Chef Du Jour
Episode: Jovanna Cruz
Total:
1 hr 5 min
Active:
1 hr
Yield:
8 to 10 servings
Level:
None

Ingredients

Directions

Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 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 1/4 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.

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