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5 from 2 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Salad
Cuisine: American
Keyword: arugla, candied, chevre, fennel, goats cheese, rocket, salad
Servings: 4


  • 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.