Fennel Salad and Fusilli Pasta

Ingredients

• 1 bulb of fennel
• trimmed
• 1/4 cup thinly sliced red onion
• 1 teaspoon champagne vinegar
• 1 tablespoon olive oil
• Cracked black pepper
• salt
• 4 Belgium endive leaves
• thinly sliced
• 1 tablespoon chopped fresh flat leaf parsley
• 1 1/2 cups pitted cured black olives
• 1 teaspoon minced garlic
• 1/2 cup olive oil
• 2 tablespoon chopped fresh basil
• 2 tablespoon chopped fresh flat leaf parsley
• 2 tablespoon chopped fresh marjoram
• 2 tablespoon chopped fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper
• 1 pound cooked facial
• cooked very al dente and cooled
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Using a mandoline, thinly shave the fennel.
2. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt.
3. Let sit for 5 minutes.
4. Add the endive and parsley.
5. Toss.
6. Taste and adjust the seaso
7. Place a large pot of salted boiling water on your stove.
8. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper.
9. Mix to combine and allow to sit for 5 minutes.
10. Drop the pasta into the hot water and allow to heat through for 1 minute.
11. Drain well and immediately add to the service bowl.
12. Toss to coat, top with the cheese a