Shaved Fennel Salad with Roasted Artichokes

Use a mandolin, and a protective glove, to thinly shave the fennel. Lemon and fennel go so well together, and the roasted artichoke hearts make it even more delicious.

Serves 2-4

Vinaigrette

• 1 t minced shallot

• 2 T lemon juice

• 5 T extra virgin olive oil

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

Salad

• 1 large (or 2 small) fennel bulb, trimmed and shaved, or thinly sliced

• 1 1⁄2 c frozen artichoke hearts

• 2 T extra virgin olive oil

• 1⁄4 chopped walnuts, toasted

• Parmesan cheese, for garnish

• Zest from half a lemon, for garnish

• 2 T chopped herbs, dill or fennel fronds, basil, parsley

Preheat oven to 425 degrees. Toss artichoke hearts with olive oil on a sheet pan. Season with a little salt and pepper and place in the oven. Roast for 20-25 minutes, until beginning to brown. Remove from the oven and cool.

Whisk all vinaigrette ingredients together. Taste for seasoning. Toss shaved fennel with half the vinaigrette in a medium bowl.

Arrange fennel on a serving platter. Top with roasted artichoke hearts and chopped walnuts. Drizzle remaining vinaigrette over, and garnish with shaved parmesan, lemon zest, and chopped herbs.