Grilled Fennel

• 3 bulbs fresh fennel
• Salt and pepper
• 1/8 cup Balsamic vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1/2 orange
• Juice of 1/2 lemon

1. Slice fennel bulb 1/8-inch, use feathery leaves for garnish.
2. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper.
3. Place sliced fennel in marinade for 1 hour.
4. Fry in pan with the remaining 1/4 cup olive oil.
5. Place 4 grilled fennel pieces on plate.
6. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel.
7. Garnish with feathery leaves of fennel.

fresh fennel, salt, balsamic vinegar, extra virgin olive oil, orange, lemon

Taken from www.foodnetwork.com/recipes/grilled-fennel-recipe.html (may not work)