Arbor Gate's Picks of the Month
1 bulb of Fennel, Thinly sliced 1 carrot, peeled and shredded 1 cup Parsley, chopped Zest from � orange 2 oz Olive Oil 1 oz Vinegar, any variety or Orange Juice � cup chopped Walnuts
Combine all ingredients except nuts in bowl and refrigerate to infuse flavors. Add nuts when ready to serve.
4 Bulbs of Fennel 1/3 cup Kinloch Plantation Pecan Oil � cup Honey Balsamic Vinegar 3 cloves of Garlic, minced 2 Shallots, chopped 3 Tbsp Basil, chopped Salt and Pepper to taste
- Slice Fennel lengthwise into � inch slices.
- Combine oil, vinegar, garlic, shallots, and basil in non-reactive dish or zip top bag and add fennel. Marinate for 2 hours.
- Grill fennel on high for about 12 minutes turning occasionally.
- Remove from heat and toss with remaining marinade and season with salt and pepper.