Title: Fennel Compote With Black Olives And Pine Nuts
Categories: Condiments
Yield: 2 Cups
1 lg Fennel bulb; trimmed, diced
3 tb Fresh lemon juice
2 Shallots; minced
2 ts Lemon zest; grated
Salt
Black pepper; freshly ground
1/4 c Pine nuts; toasted
3 tb Fresh parsley; chopped
2 tb Black olives; pitted, halved
3 tb Olive oil
In a medium-sized bowl, toss the fennel with the lemon juice. Stir in
the shallots, lemon zest, salt, and pepper to taste. Add the pine
nuts, parsley, and olives. Drizzle with the olive oil and stir to
combine. Taste and adjust the seasonings, then serve at once to fully
appreciate the fresh taste and color of the ingredients.
