1 med. fennel bulb with leaves (8 oz.)
1 (15 oz.) can whole beets, cut in half
1/4 c. chopped walnuts
1/4 c. balsamic vinegar
1/4 c. minced parsley
1/4 c. virgin olive oil
2 tbsp. sherry vinegar (I've used dry sherry)
1/4 tsp. salt
1/8 tsp. pepper

Chop fennel leaves. Reserve 1/4 cup and save rest for another use. Slice bulb thinly. Combine fennel, beets, 1/4 cup leaves, parsley, and nuts in a bowl. Toss gently and set aside. Combine remaining ingredients in a jar and shake to blend. Pour over veggie mixture, cover, and chill. 12 servings.