A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.
Cooking Light OCTOBER 2011
1. Combine first 7 ingredients in a large bowl; toss gently to combine.
2. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.
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