Yield: 6 Servings
6 Fennel, medium knobs of
1/4 c Olive oil
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2 teaspoon Wine vinegar; optional
Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine.