to love this dish....or maybe not.....give it a try either way!

2 fennel bulbs, cores removed, super thinly sliced
12 kalamata olives, roughly chopped
1/4 cup orange juice, freshly squeezed if possible
2 tsp balsamic vinegar
1 tbsp extra virgin olive oil
1/4 tsp dijon mustard
1/4 tsp ground coriander
salt and pepper to taste

make dressing first by whisking together orange juice through salt and pepper.  combine sliced fennel and olives and toss with dressing.  enjoy as a main dish or as a side with your favorite protein. 

here is the thinly sliced fennel....a mandolin would be the best tool to achieve this, but i don't have one of those, YET!  so, i used a chef's knife and was very slow and careful! 

i got inspired to make this dish from a combination of people and recipes.  Jane makes a creamy fennel and black olive salad, which is actually also on my blog, a facebook comment that suggested a raw salad with pomegranate seeds and orange juice, and the checkout guy at Trader Joe's suggested making a slaw.  i came up with this! 

well, off to yoga and then picking up my fish at Shiraz.  have you ever heard of Corvina???