Zesty Lemon Fennel Vinaigrette

• 1 teaspoon fennel seeds
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon agave nectar
• 1/2 teaspoon minced shallot
• 1/4 teaspoon sea salt
• 1/4 cup extra-virgin olive oil

1. Toast the fennel seeds in a small saute pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly.
2. Be careful that they dont burn.
3. Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.
4. Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt.
5. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
6. Transfer to a small container with a fitted lid and shake well.
7. Do a FASS check.
8. Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.
9. Goes with My Familys Favorite Chicken (page 111), as a marinade.
10. It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.
11. Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isnt.
12. Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.
13. Store in an airtight container in the refrigerator for 5 to 7 days.
14. (per serving)
15. Calories: 65
16. Total Fat: 7g (1g saturated, 5g monounsaturated)
17. Carbohydrates: 1g
18. Protein: 0g
19. Fiber: 0g
20. Sodium: 75mg

fennel seeds, freshly squeezed lemon juice, nectar, shallot, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/zesty-lemon-fennel-vinaigrette-379287 (may not work)