Ingredients:
- 2 lemons, zested and squeezed
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 medium fennel bulb
- 1/2 cup Wonderful Pistachios No Shells
- 1/2 cup castelvetrano olives, pitted and torn into chunks
- Flaky sea salt
- Aleppo pepper
Preparation:
In a small bowl, whisk together lemon juice, olive oil, honey, and a big pinch of salt. Add one half of the lemon zest, season with salt and pepper, mix again, and give it a taste test: the vinaigrette should be balanced but have a punchy zing.
Remove fennel fronds and set aside. Trim off any dried out woody bits, and remove the outer layer of the fennel bulb. Slice fennel stalks and bulbs into the thinnest slices possible, about 1/8 to 1/4 of an inch (you can use a mandoline if you have one handy). Toss fennel in vinaigrette and let sit until fennel softens, about 15 minutes. Add olives and half of pistachios and toss to combine. Arrange fennel mixture on a medium platter and garnish with fennel fronds, lemon zest, sea salt, Aleppo pepper, and remaining pistachios.
