| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Dujour11 | 10 | servings | |
INGREDIENTS
| 3 | Bulbs fresh fennel | |
| Salt and pepper | ||
| 1/8 | c | Balsamic vinegar |
| 1/2 | c | Extra virgin olive oil |
| 1/2 | Orange; Juice of | |
| 1/2 | Lemon; Juice of |
INSTRUCTIONS
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. Yield: 8 to 10 servings CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9462 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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