1 bulb fennel, cut into sticks

15 ml (1 tbsp) olive oil

15 ml (1 tbsp) honey

15 ml (1 tbsp) cider vinegar

30 ml (2 tbsp) salted or unsalted pistachios, chopped

15 ml (1 tbsp) chopped fennel fronds

Salt and pepper

1. In a non-stick skillet over medium heat, soften the fennel in the oil until al dente. Add the honey and vinegar and cook until almost dry. Season with salt and pepper. Set aside in a serving bowl. Let cool.

Sprinkle with the pistachios and fennel fronds. Delicious warm or cold. Can be served with grilled sausages, roasted meat, or cheeses.

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