Fennel with Almonds, Grapes, Olives, Dried Figs & Cheese

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 tablespoon fresh lemon juice (or to taste)
1½ cups red seedless grapes, cut in half
2 medium fennel bulbs, very thinly sliced (about 2 cups)
2 to 3 tablespoons extra virgin olive oil and/or roasted almond oil
5 or 6 dried figs, cut into small pieces
A small piece of hard cheese (Parmigiano Reggiano, pecorino, or Asiago), shaved into him thin slices with a vegetable peeler
About 15 oil cured or kalamata olives, pitted and sliced
Freshly ground black pepper, to taste
Salt, to taste
½ cup blanched, slivered almonds, lightly toasted

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