Pistachio Oil Summer Salad

2 Meyer lemons juiced and zested into an empty glass jar

¼ cup capers

¼ cup olive oil

¼ cup pistachio oil

¼ cup finely chopped red onion

2 tablespoon honey

1 head of chopped fennel*

1 head of chopped romaine lettuce

¼ cup chopped sun dried tomato

1 diced avocado

¼ cup chopped kalamata olives

Combine the capers and next four ingredients into the jar containing the juice and zest of the lemons, put lid on jar and give it a vigorous shake. Combine the fennel and next four ingredients into a large serving bowl. Dress with the vinaigrette.

*Note: after chopping fennel put in an ice water bath to keep fresh.