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Elise Bauer

Elise Bauer
  • 50 minutes
  • Serves 4

INGREDIENTS

2

fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges

2 tbsp

(or more) of Olive oil

2 tsp

(or more) balsamic vinegar