FENNEL, GRAPE & GORGONZOLA SALAD

• 1 lg. bulb fennel bulb
• 2 tbsp.extra virgin olive oil
• 1 tbsp. fresh lemon juice, halved
• 1/2 cup black grapes, seeded
• 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
• 1 cup thinly sliced radish
• 1 cup sliced romaine
  Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.