This comes from Chef Michael Psilakis’s cookbook Live to Eat. His recipe is for pork. My fennel was rotten in the center so my salad is minus the fennel. This is a party in your mouth. The sauce has sliced garlic, capers, pepperoncini, crushed red pepper flakes and wine. The salad is citrus supremes, halved olives and thinly sliced fennel. I topped mine with chopped smoked almonds. Delish!