Recipe - Grilled Fennel Vinaigrette

1 pound Fennel; fresh
Herb infused olive oil

PECAN SAUCE
One half Stick sweet cream butter
One fourth cup Pecans; ground
Splash tarragon vinegar; OR
white wine

FENNEL Clean and prepare the fennel by discarding the stalks and trimming
the bulb. Slice. Brush lightly with herbed olive oil. Grill over hot coals
until tender. Brush with additional olive oil, when you turn them. 10
minutes on each side should produce a tender veggie.

PECAN SAUCE Heat the butter over medium heat in an opened skillet. Add the
pecans stirring constantly until they brown lightly. Remove from the heat
and splash with the tarragon vinegar. Serve immediately over grilled
fennel.

Me ke aloha, Mary

Recipe by: Chef Jean Michele LaGardien Posted to TNT Prodigy's Recipe
Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 22,
1997