 |
Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
1. 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.
|
|