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Fennel Salad with Mint & Hazelnuts by Loretta Lombardi

Ingredients: 1 medium bulb fennel ½ head romaine lettuce, approximately 2 cups ½ cup chopped fresh mint leaves ¾ cup chopped hazelnuts 2 tablespoons olive oil ½ teaspoon salt Directions: Toss fennel with olive oil and salt on a roasting pan and bake in oven at 350 degrees for 15 minutes or until fennel is slightly soft. Allow to cool slightly. In a separate pan, toast hazelnuts in oven for about 5-6 minutes. Allow to cool slightly. Toss fennel and hazelnuts with romaine and mint leaves. Serve.

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