Tarragon Balsamic Fennel Salad w/ Lemon
2 medium fennel bulbs
1/2 cup fresh parsley (chopped)
2 tsp. lemon grated
2 T. Coronado Taste of Oils Tarragon Balsamic
2 T. fresh lemon juice
2 T. Coronado Taste of Oils Olive Oil
Fresh ground black pepper to taste
Remove and discard stalks and leafy tops of fennel.
Cut fennel bulbs in half (lengthwise).
Use a mandolin to thinly slice fennel crosswise.
Transfer sliced fennel to bowl, add remaining ingredients and toss gently to mix.