3 Belgian endives, julienned
1 bulb fennel, julienned
4 roma tomatoes, diced
1 lemon, juiced
2 Tbsp. chopped basil
¼ cup finely diced white onion
2 Tbsp. virgin olive oil
2 Tbsp. Pernod
** sea salt and freshly ground black pepper

Pour olive oil in skillet over medium heat. Cook onions until translucent. Add endive, fennel, tomato, lemon juice, and basil. Stir. Cover. Cook over medium heat 10 minutes. Add Pernod. Let stand 5 minutes. Season to taste with sea salt and freshly ground black pepper.