Title: Grilled fennel vinaigrette
 Categories: E.
      Yield: 4 Servings
 
      1 md Fennel bulb, about 8 ounces
      1 sm White onion, peeled and
           Sliced into 1/2-inch thick
           Sl
      1    Lemon, juiced (2
           Tablespoons) and zested (1
        ts Chopped
           Zest)
    3/4 c  Olive oil, in all
           Salt and pepper
 
  Preheat the grill. Trim and slice the fennel lengthwise in 3/4 inch
  thick slices. Using 1 tablespoon oil, season the fennel and onion.
  Chop the fennel and onion into a small dice. In a bowl combine the
  fennel, onion, lemon juice, lemon zest, and remaining oil. Mix well
  and season to taste with salt and pepper. Serve as topping for
  poultry or fish. Yield: 3 cups of vinaigrette.