Lemony Fennel Salad

1/4 cup roughly chopped walnuts

1/4 cup olive oil

1 T heavy cream (optional)

1 large lemon juiced and zested

salt and ground pepper

2 large fennel bulbs, chopped, plus 2 T chopped fennel fronds

1/3 cup shaved parmesan cheese

1.  Toast the walnuts

2. Make the dressing: in a small bowl whick together the oil, cream, lemon juice (1 1/2 T), salt and pepper.  Taste and add more of anything as needed.

3.  Dress the salad.  Sprinkle fennel fronds and lemon zest over salad.  Let the salad rest a few minutes before serving.

​From The Mediterranean Dish by Domenica Marchetti