6    Fennel, medium knobs of

    1/4 c  Olive oil

      1 ts -Salt

    1/4 ts -Freshly ground black pepper

      2 ts Wine vinegar; optional

     Remove and discard bruised leaves from the fennel. Cut off and discard
  the long stems and most of the green. Wash under running cold water and
  pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add
  the remaining ingredients and toss to combine.
  SERVES: 6