Fennel Salad With Green Olive Vinaigrette

• 1 teaspoon fennel seeds
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons picholine olives, pitted and minced
• 1/4 teaspoon black pepper
• 1/8 teaspoon sea salt
• 5 cups thinly sliced fennel bulb (about 2 medium bulbs)
• 2 cups thinly sliced Granny Smith apple (about 2 apples)
• 1 tablespoon chopped fennel fronds
• 2 tablespoons grated fresh Parmesan cheese
• Fennel fronds (optional)

1. Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.
2. Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.

fennel seeds, lemon juice, olive oil, picholine olives, black pepper, salt, fennel bulb, apple, fennel fronds, parmesan cheese, fennel

Taken from www.myrecipes.com/recipe/fennel-salad-with-green-olive-vinaigrette (may not work)