- 3 bulbs fresh fennel
- Salt and pepper
- 1/8 cup Balsamic vinegar
- 1/2 cup extra virgin olive oil
- Juice of 1/2 orange
- Juice of 1/2 lemon
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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