Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre

Serves 6

For roasted fennel

6 heads baby fennel, stalks and greens removed
2 tbsp neutral oil (grapeseed, canola, etc.)
2 tbsp vegetable stock or cold water
1 tsp. ground coriander seed
salt + pepper

  1. Preheat oven to 400f.  Split fennel in half lengthwise.  In a large bowl, combine split fennel, oil, coriander, salt + pepper.  Toss to coat fennel evenly.  Place in roasting pan, cut side down.  Add vegetable stock or water and cover tightly in foil.  Place in preheated oven and roast until tender (about an hour).  Remove from oven and remove foil.  Cool to room temperature.  Reserve any juices.

For honey vinaigrette

1/4 cup local wildflower honey
1/4 cup lemon juice
1 tbsp Doux South mustard or Dijon mustard
1/4 cup rice wine vinegar
reserved juices from roasted fennel
1/2 cup olive oil
salt +  pepper

  1. In a mixing bowl, whisk together honey, lemon juice, mustard, rice wine vinegar and roasted fennel juice.  In a slow stream, add oil while whisking vigorously to emulsify.  Season to taste with salt and pepper.  Set aside.

For marinated shaved fennel

2 heads baby fennel, greens removed
1/4 cup honey vinaigrette
salt + pepper

  1. Thinly shave fennel crossways with a mandolin.  Toss in a bowl with vinaigrette, salt + pepper.  Set aside at room temperature.

To finish

roasted fennel
honey vinaigrette
marinated fennel
reserved fennel greens
chèvre,  room temperature
2 tbsp. neutral oil (canola, grapeseed, etc.)

  1. Heat a large sauté pan over medium high heat.  Add oil and roasted fennel, cut side down.  Allow to cook untouched for 3-5 minutes to allow char to form.  Remove from heat and arrange on six plates, top with marinated shaved fennel, and chèvre.  Finish with pile of fennel fronds.  Serve immediately.