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Title: Fennel Compote

1 - large fennel bulb, trimmed and diced
3 T lemon juice
2 - shallots, minced
2 t grated lemon zest
0 - salt and pepper
1/4 C pine nuts, toasted
3 T fresh parsley, chopped
2 T black olives, pitted and halved
3 T olive oil.

In a medium size bowl, toss the fennel with the lemon juice. Stir in the shallots, lemon zest, and 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. This compote is best served right away.

From Vegan Planet
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