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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This very simple salad is from Food & Wine. Very easy first course or light lunch. Ingredients:
1 fennel bulb, trimmed, core removed, sliced in half and then sliced into slender half moons, about 1/4 inch wide |
1 tablespoon extra virgin olive oil |
salt and pepper |
2 ounces goat cheese, crumbled |
1/2 lemon, cut into wedges |
Directions:
1. Preheat oven to 425.
2. Toss fennel with olive oil in a roasting pan. Sprinkle generously with salt and pepper.
3. Roast in oven for about 30 minutes, stirring midway, until fennel has caramelized nicely.
4. Toss into a salad bowl and while still warm toss in goat cheese.
5. Serve with lemon wedges.
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