Salad Of Fennel & Pine Nuts

Ingredients

• 2 to 3 medium fennel bulbs, trimmed and cut into very thin strips
• 1/4 cup Bertolli® Extra Virgin Olive Oil
• Juice of 1 large lemon
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbsp. pignoli (pine) nuts, toasted
• 2 sun-dried tomatoes packed in oil, chopped (optional)

Directions

1. On serving platter, arrange fennel. In small bowl, blend Bertolli® Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.