Fennel Salad

One Fennel Bulb, sliced thin

Curley Parsley, 1/4 cup chopped

Organic Olive Oil, First Cold Pressed Virgin

Balsamic Vinegar

Celtic Salt, to taste

Fresh Ground Pepper, to taste

Wash and slice thin the fennel. Place in a bowl. Wash and chop the parsley. Add to the bowl.

Toss with Olive oil and Balsamic vinegar and celtic salt and fresh ground pepper to taste.

Let marinate for about 5 minutes or so.

*May add Red Chard leaves or any other greens, ripped into bite size pieces.