Caramelized Fennel and Avocado Salad - The Local Palate

Ingredients

• 2 bulbs fennel, cut into wedges, fronds reserved
• Canola oil
• Salt and black pepper
• 2 ripe firm avocados
• 1 pint baby heirloom tomatoes
• ½ cup pine nuts, toasted
• 2 cups anchovy aioli (recipe follows)
• Olive oil
• Juice of 1 lemon
• 2 egg yolks
• 2 ½ lemons, juiced
• 2 teaspoons chipotle powder
• 1 medium shallot
• 2 cloves garlic
• ½ cup water
• 5 anchovy filets
• Salt and pepper to taste
• 2 cups canola oil