My French son-in-law brings me cheese from France, and I especially love it when it’s Crottin de Chavignol. It keeps for weeks, getting harder and more flavorful as it ages. When it is well aged, I often grate it into vinaigrettes or salads, where even a bit brings the taste of France to a dish.
Cut the stems and feathery leaves from each fennel bulb. Reserve a few of the leaves for garnish and discard the remainder and the stems. Trim off the base from each bulb. If the outer layer of either bulb is tough or discolored, discard it. Using a mandoline, or a very sharp chef’s knife, cut each bulb lengthwise into paper-thin slices. Then, using a knife, cut each slice lengthwise into strips ¼ inch (6 mm) wide.
In a large bowl, using a fork, mix together the vinegar, olive oil,
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