Cucumber and Fennel Frond Sauce

• 1 cup  fennel leaves stripped and chopped
• ¼ cup Italian parsley (if you have it)
• 3 gloves garlic
• 1 onion-chopped
• 1 tsp sea salt
• 4 Tb Mirin (Japanese sweet cooking wine )
• 1 Tb honey
• 2 cucumbers –med size-chopped with skin on
• 2 limes juiced
• Zest from the limes to be added later

Whirl all of the ingredients in a food processor

Add:

• ½ cup olive oil
• Taste and adjust for tartness. If it needs more add 1 tsp lime zest.

After the flavors have melded for a few hours adjust for salt. Add more if needed.

Store in a glass jar in the fridge.  It will keep for several weeks.

Use as a topping:Over grilled fish

On top of left over rice and veggies for a quick lunch

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