Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        fennel bulb -- about 8 ozs
   1      small         white onion -- peeled and
                        - sliced -- into 1/2-inch thi
                        slice
   2      tablespoons   lemon juice
   1      teaspoon      lemon zest
     3/4  cup           olive oil -- in all
                        salt and pepper

Preparation:

Preheat the grill. Trim and slice the fennel lengthwise in 3/4 inch thick slices. Using 1 tablespoon oil, season the fennel and onion. Chop the fennel and onion into a small dice. In a bowl combine the fennel, onion, lemon juice, lemon zest, and remaining oil. Mix well and season to taste with salt and pepper. Serve as topping for poultry or fish. Yield: 3 cups of vinaigrette.