Ingredients

6 medium fennel knobs
1/4 C.(s) olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. wine vinegar, optional

Cooking Instructions

Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)