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“This very simple salad is from Food & Wine. Very easy first course or light lunch.”
READY IN:
35mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 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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