Candied Fennel and Goat’s Cheese Salad
An elegant salad that can be served as a side dish or appetiser. The sweetness of the rich candied fennel is balanced by the creamy chevre and bitter rocket.
- 1 bulb fennel fronds removed and saved for garnish
- 1 tablespoon honey
- 25 grams butter
- 1 tablespoon olive oil
- 2 teaspoons orange blossom water
- zest of ½ an orange
- 80 g rocket
- 100 g chevre
- ¼ cup walnuts roughly chopped
- 1 medium Beurre Bosc pear cut into thin wedges
- 1 tablespoon hazelnut oil
Preheat oven to 120°C. carefully wash the fennel then cut into 6 even wedges.
In a large non-stick pan, combine olive oil, butter, zest, orange blossom and honey. Heat over medium-high stirring regularly until butter is melted.
Lay the fennel cut side down into the pan and cook for 3-4 minutes or until caramelised, then flip and cook for a further 3-4minutes.
Transfer to the oven and bake for 30 minutes or until tender and thoroughly caramelised. Remove from the oven and allow to cool.
Combine pear, walnuts and rocket in a bowl and toss thoroughly. Transfer to serving bowl. Top with fennel then drizzle over hazelnut oil. Spoon over the chevre in dollops.