Italian Fennel & Tomato Salad

Ingredients

• 4 bulbs fennel (anise), sliced, reserve fennel fronds
• 1 pint cherry tomatoes, cut in half
• 3/4 cup olives, kalamata or Italian
• 4 stalks celery, sliced on the diagonal
• 2 red bell peppers, juliened
• 2 cups fresh basil, chiffonade
• 1/2 cup parsley leaves
• 2 tablespoons white balsamic vinegar
• 6 tablespoons extra virgin olive oil
• salt & pepper to taste
• Asiago cheese, to garnish
• reserved fennel fronds, large chop

Method

• Whisk vinegar and olive oil together, seasoning with s/p.
• Add cut up vegetables, mix and taste to correct seasoning. Plate and garnish with Asiago cheese and fresh pepper.

Notes

• SERVINGS: 12
• SOURCE: Apple Charlotte