- 1 fennel bulb
- 2 juicy oranges
- 1/3 cup dried cranberries
- 1/2 cup Parmesan
- 1.5 cups flat Italian parsley
- 1 teaspoon thyme
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper
- First, soak the cranberries in warm water.
- Next, cut the fennel into thinly into strips and place in a separate bowl.
- Add the balsamic vinegar and combine olive oil.
- Sprinkle with Parmesan.
- Season to taste with salt and pepper.
Ľ Italy Recipes