Grape & Fennel Salad

By KEM77

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons champagne vinegar or white-wine vinegar
• 1/2 teaspoon fennel seeds, lightly crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, divided
• 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
• 1 large fennel bulb, halved, cored and thinly sliced
• 3 stalks celery, thinly sliced on the diagonal
• 4 scallions, thinly sliced on the diagonal
• 3 tablespoons slivered almonds, toasted (see Tip)

Preparation

Step 1

Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.