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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and