Grilled Fennel and Plum Salad

No middle of the road with fennel. With it's licorice-like flavour you either like it or not, but when grilled even the fennel skeptics will enjoy it!

Ingredients:

1 fennel bulb

1-2 tbsps olive oil

salt to taste

parmesan cheese

2 plums, sliced

2 celery stalks, sliced

2 green onions, sliced

Dressing:

1 tbsp honey

1 tbsp peach nectar (or orange juice)

2 tsps red wine vinegar

1 tsp lemon juice

1 tsp tahini

lemon pepper to taste

Slice the rough end off the bottom of the fennel, BUT keep the core intact as it will hold your slices together. Slice about 1/4-1/2" thick and remove the feathery fronds and tough tops. I just used 2 slices for this recipe. Keep the fronds and the rest of the fennel for other uses, like raw in another salad. Or freeze to add to soups or sauces.

Brush both sides of the slices with olive oil, sprinkle with salt and parmesan.

Prepare plums, celery and green onions and mix the dressing ingredients together.

Heat the BBQ to medium high, oil the grill and place fennel with "fingers" across the grates so they don't fall through. Cook a few minutes on each side until tender and slightly charred.

Remove and set aside. Can be served at room temperature so you can do this step well in advance of dinner time!

When ready to serve place fennel on the plate, then mix dressing with the rest of the salad and spoon it on top of the fennel.

Salad serves 2