Fenouil salad
Fenouil is my favorite vegetable which I discovered only recently when I moved to Provence. I make it often as a puree to accompany fish dishes. This salad is another beautiful utilization of fenouil together with pears, apples and rocket. I made an italian dressing combining grated parmesan cheese, juice from orange and lemon, olive oil, salt and pepper. I served it also with roasted pine nuts and either a slice of smoked salmon or parma ham or as it is.
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