Fennel Salad with Sun-dried Tomato Stuffed Olives

Ingredients:

• 2, small fennel bulbs - stalks and fronds removed 
• 1 cup, sun-dried tomato stuffed olives or Castelvetrano 
• 1/4 cup, il Fustino Lemon Olive Oil
• 1/2 tsp, crushed red chili flakes 
• salt and pepper
• 1, lemon
• zest from one lemon
• 1/2 cup, mint leaves - torn 
• 2-3 tbsp, il Fustino Champagne White Balsamic 

Directions:

Slice the drained olives in half and add to a small mixing bowl. Drizzle with Lemon olive oil, top with the zest from half a lemon, red chili flakes and season with salt and pepper, set aside.

Prep the fennel, remove outer layers, trim and discard the root end and stems. Thinly slice the fennel bulb crosswise, starting at the base. Aim for 1/4 inch slices.

In a large bowl, combine sliced fennel, torn mint leaves, and Champagne White Balsamic. Top with the zest from the other half of the lemon, squeeze half of the lemon juice over the top and season with salt and pepper. Toss to coat.

Plate by adding a handful of the fennel salad to the bottom of the plate and then spoon over some of the olive mixture, repeat until all the food is plated and serve.