From Health in a Hurry, Contributed by Diane Servello
1 TBSP extra virgin olive oil 1 TBSP champagne vinegar or white wine
½ tsp salt vinegar
Freshly ground black pepper to taste 1 lb. tomatoes, cut into wedges
2 cups thinly sliced fennel bulb ¼ cup fresh parsley, chopped
1/3 cup toasted pine nuts
Whisk the oil, vinegar, salt and pepper in a large bowl until combined. Add the tomatoes, fennel, parsley and pine nuts; toss to coat.