Grilled Fennel Ajo Blanco Recipe - Los Angeles Times

Ingredients

• 2 small fennel bulbs, with stalks and fronds (1 1/4 pounds), trimmed and cut into 8 wedges each (reserve fronds)
• 1 small bunch green grapes, attached to their stems
• 1/2 cup everyday olive oil, plus more
• Kosher salt and freshly ground black pepper
• 2 cups chilled filtered water
• 1 cup whole roasted unsalted almonds
• 1/4 cup red wine vinegar, plus more
• 6 almond-size garlic cloves, peeled
• Flaky sea salt