Prep Time

　　15 minutes

　　This recipe brought to you by Bertolli.

Ingredients

　　2 to 3 medium heads fennel, trimmed and cut into very thin strips

　　1/4 cup Bertolli Extra Virgin Olive Oil

　　Juice of 1 large lemon

　　1/2 tsp. salt

　　1/4 tsp. ground black pepper

　　3 Tbsp. pignoli (pine) nuts, toasted

　　2 sun-dried tomatoes packed in oil, chopped (optional)

　　On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.