Ingredients

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Ingredients for Fennel:

2 Fennel bulbs, thinly sliced plus the fronds off the stalk
4 tablespoons Pinehurst Olive Oil Lemon Olive Oil
1 tablespoon Pinehurst Olive Oil Tarragon White Balsamic Vinegar
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons of freshly chopped parsley
1 teaspoon sea salt
Fresh ground pepper to taste

Ingredients For the Salad Dressing:

1 tablespoon Pinehurst Olive Oil Lemon Olive Oil
1 tablespoon Pinehurst Olive Oil Tarragon White Balsamic Vinegar
1 teaspoon Dijon Mustard

Ingredients to top the Salad:

3 Cups mixed baby greens for presentation – optional
1/3 cup finely shaved Pecorino Romano
1 Clementine orange
Handful of Sliced Almonds

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Instructions

Place the shaved fennel and fronds in a medium sized bowl. Whisk together the Lemon Olive Oil, Tarragon Balsamic, lemon juice, salt, pepper, and chopped parsley. Pour over the sliced fennel and toss to coat. Marinate in the refrigerator for at least two hours.

Once the fennel salad is done marinating, arrange a bed of washed mixed baby greens in a large bowl. Add the fennel over the greens, then the salad dressing and toss to coat. Sprinkle with freshly shaved parmesan cheese, top with clementine slices and a handful of sliced almonds. Enjoy!