Bought some beautiful fennel bulbs at our local farmer's market yesterday without any definite plans of what to do with them. Today's sunshine inspired me and I used them in a recipe that I usually do in summer. All you need is an organic lemon, some good olive oil, pepper fresh from the mill, some flatleaf parsley and "crottin de chèvre" which literally translates as "goat droppings".
Fennel bulbs from our Farmer's Market
Crottins de Chèvre
These are small round and semi hard goat cheeses and I wonder why they are called by this not really appetizing name because they taste great! Anyhow, fennel and "droppings" make a delicious summery salad. Just quarter the fennel bulbs, cut out the hard core at the bottom and discard, then very finely slice the fennel. Squeeze the lemon juice over the fennel, season with a few rounds of black pepper and a generous splash of olive oil. Grate the goat cheese and mix into the fennel. Finely chop the flat leaf parsley and mix into the salad.
Fennel and Goat Cheese Salad
