Fennel and Tomato Salad
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar, or white-wine vinegar
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- 1 pound tomatoes, cut into wedges
- 2 cups thinly sliced fennel bulb
- 1/4 cup chopped fresh parsley
- 1/3 cup toasted pine nuts
Preparation
Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes
Whisk oil, vinegar, salt and pepper in a large bowl until combined
Add tomatoes, fennel, parsley and pine nuts; toss to coat
Voila!