Herbed Waffle with Caramelized Fennel Club

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Pesto Mayonnaise:

1 cup store-bought pesto

1 cup mayonnaise

1/2 cup grated Parmesan

Caramelized Fennel:

1/4 cup olive oil

2 bulbs fennel, ends trimmed, split and cored, thinly sliced

1 tablespoon chopped garlic

1 large white onion, thinly sliced

1 large red onion, thinly sliced

Salt and freshly ground black pepper

2 cups spinach

Tapanade:

1/2 cup roasted pepper, diced

1/4 cup green olives, sliced

Juice of 1 lemon

Herbed Waffles:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs, lightly beaten

2 cups buttermilk

8 tablespoons butter, melted and cooled

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh oregano

Nonstick spray