New Fennel Salad

This has always been a favorite, kept simple with an olive oil and lemon dressing. Here I've developed the dressing a bit adding white balsamic vinegar. The sweet of the latter and the spicy of the chili contrast very nicely with the fennel. This makes a lot of salad, so if making less best to keep the proportion of fennel to onion intact.

four fennel bulbs, including tops
one small red onion
EVOO
juice of half lemon
juice of a clementine
rice wine vinegar
white balsamic vinegar
chopped chives and parsley
1 tsp of chopped red chili
maldon sea salt
ground black pepper

1. slice fennel and onion with a mandolin
2. chop fennel tops finely
3. mix with other ingredients, including vinegars to taste
4. let marinate six hours before serving