Fennel, Black Olive, Bottarga

Nice little number from one of my new favorite Italian restaurants in HK, Giando. There's some slice celery in here too, which is clever.

1 bulb fennel
1 stalk celery
some Italian black olives, pitted
parsley and chives
white wine vinegar
EVOO
maldon sea salt
cracked black pepper
bottarga (mullet)

1. slice fennel and celery, dress with EVOO, vinegar, salt and pepper
2. let sit a couple hours
3. add black olives chopped herbs
4. shave bottarga over top and serve