Fennel Salad with Lime Vinaigrette

This recipe, like many salad recipes, is surprisingly simple.  It makes me think of a play...with distinct characters, probably young and innocent(pure).  When they come together, they create an explosion of vibrancy!

Ingredients Lime Vinaigrette 1 tablespoons extra virgin olive oil...don't skimp on the quality of olive oil...simple ingredients mean "The Best" ingredients 1 tsp light vinegar (white wine or apple cider) juice of one fresh lime 1 fennel bulb parmesan cheese

 Method 1. Cut off the long, leafy fronds at the top of the fennel bulb. 2. Throughly wash the bulb in warm water, scrubbing off any dirt. If the outer layer is too bruised or brown, remove it and do not use. 3. Cut the fennel bulb in half.  You can cut it in half again and then thinly slice each half about 3mm thick. Transfer the chopped fennel to a salad bowl. 4. Using a vegetable peeler or a mandoline, make strips of parmesan into the salad. You want about fifteen to twenty. 5. Assemble the dressing in a small bowl or ramekin by combining vinegar, olive oil, lime, sale and cracked white pepper. 6. Pour the dressing over the fennel and parmesan. Toss to coat.