Although offered here for Salad of Spinach and Quickled Fennel and Purplette Onions, the dressing would suit pork chops, shrimp (hot or cold), or grilled fish just fine.
INGREDIENTS:
¼ cup white balsamic vinegar 1 teaspoon fennel seeds, half of them dry toasted over medium heat until fragrant, ground finely in a spice mill 1 small shallot, minced Salt and pepper to taste ¼ teaspoon fresh thyme, minced ¾ cup Extra Virgin olive oil- something not very peppery such as a Tuscan, but soft such as a French or Spanish oil -OPTIONAL- 1-2 tablespoons fresh fennel fronds, finely chopped
METHOD:
Put the vinegar into a non-reactive bowl, and add the fennel powder, shallot, some salt and pepper, and the thyme. Stir in and allow flavors to marry 10-15 minutes at least.
Slowly drizzle in the oil, whisking all the while to form an emulsion. When the dressing is thickened, it is ready.
If using, gently whisk in the fennel fronds just before using the dressing.
Yield: 1 cup
Source: Chef Andrew E Cohen
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