Fennel Salad With Citrus Zests and Toasted Pine Nuts

• 1 large fennel bulb
• 1 lemon, zest and juice from
• 1 orange, zest of
• 3 tablespoons toasted pine nuts
• olive oil, to taste
• fleur de sel, to taste (or coarse salt)
• fresh ground pepper, to taste

1. Cut the shoots from the fennel and discard, reserving a good handful of green fronds.
2. Chop these and toss them into a bowl.
3. Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one.
4. Add to the bowl.
5. Grate over the zests.
6. Squeeze lemon juice over, to taste.
7. Add the pine nuts.
8. Drizzle over oil, to taste.
9. Season with salt and pepper.
10. Toss, taste and adjust the seasonings, and serve immediately.

fennel bulb, lemon, orange, nuts, olive oil, fleur de sel, fresh ground pepper

Taken from www.food.com/recipe/fennel-salad-with-citrus-zests-and-toasted-pine-nuts-506078 (may not work)