I made it to the recepie, doubled the dressing and added bocanchini.
So refreshing, and something about this combo created an amazing fruity taste, as if we had added peaches or something. And with just 20 minutes or so of marinating with the tomatoes and dressing the fennel mellowed and softened to a delightful mild, crunchy addition. Loved it even without the pine nuts, didn't have any and made it for farmer lunch as a test. As a farm, we are always looking for new ideas/recipes for products we grow to share with our members. Thanks for this inspiration.
Fresh and colorful and yummy. We felt it was slightly too many pine nuts, but that's easily adjusted. Also nice with tuna added for some extra protein. -Louise