Grilled Fennel Vinaigrette

Course : Grilling
Serves: 1
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1 medium fennel bulb -- about 8 ozs
1 small white onion -- peeled and sliced -- into 1/2-inch thin slice
2 tablespoons lemon juice
1 teaspoon lemon zest
3/4 cup olive oil -- in all
1 teaspoon salt and pepper

Preparation / Directions:

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.

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