Fennel and Pistachio with Lemon Olive Oil Salad Recipe

Fennel and Pistachio with Lemon Olive Oil  Salad Recipe
 
INGREDIENTS:

-3 medium heads fennel, very thinly sliced crosswise (about 7 cups)
-6 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1/2 cup roasted and salted pistachios, coarsely chopped

INSTRUCTIONS:

Combine all ingredients in a large bowl and toss until fennel is coated. Season well with salt and freshly ground black pepper. Serve immediately or cover and refrigerate up to 1 day.

Sonoma Farm
Oct 2012