1/2 pound fennel bulbs -- (1 bulb)
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces feta cheese -- crumbled
1/4 cup kalamata olive -- pitted and chopped
Clean fennel well and remove outer layers and top stocks (top portion may be frozen and used for flavoring at a later time).
On a mandoline slice fennel into the thinnest shreds possible. Then soak fennel in ice water for 1/2 hour. Then drain.
In a bowl mix sugar, olive oil, salt, pepper, and lemon juice.
Toss in the shredded fennel. Top with chopped olives and crumbled feta cheese.