Instructions: FENNEL Clean and prepare the fennel by discarding the stalks and trimming the bulb. Slice. Brush lightly with herbed olive oil. Grill over hot coals until tender. Brush with additional olive oil, when you turn them. 10 minutes on each side should produce a tender veggie.

PECAN SAUCE Heat the butter over medium heat in an opened skillet. Add the pecans stirring constantly until they brown lightly. Remove from the heat and splash with the tarragon vinegar. Serve immediately over grilled fennel.

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