As seen at MARKET DINNER SHOW during the summer of 2012.
1 bulb fennel, sliced
Prepare fruit and fennel. Toss with vinegar and EVOO. Add chives, parsley and seasonings. Garnish with cubed feta and serve.
Chef Note: Since feta can be salty, cut back on salt, but give ample grinds of fresh coriander and black pepper.