- 1
Ingredients
- 2 fennel bulbs
- 1 Tbs. sherry vinegar
- 3 Tbs. extra-virgin olive oil
- 1 aged Crottin de Chavignol or other small, round aged goat cheese, about 2 oz. (60 g), coarsely grated
- 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups (1 1/2 oz./45 g) mâche or baby arugula
- 3 pears, halved, cored and thinly sliced
- 1/3 cup (2 oz./60 g) dried currants
Preparation
Step 1
Cut the stems and feathery leaves from each fennel bulb. Reserve a few of the leaves for garnish and discard the remainder and the stems. Trim off the base from each bulb. If the outer layer of either bulb is tough or discolored, discard it. Using a mandoline or a very sharp chef’s knife, cut each bulb lengthwise into paper-thin slices. Then, using a knife, cut each slice lengthwise into strips 1/4 inch (6 mm) wide.
In a large bowl, using a fork, mix together the vinegar, olive oil, 1 Tbs. of the cheese, the salt and white pepper. Add the fennel and toss to coat well. Divide the mâche among 4 to 6 plates. Top with some of the fennel, then add the pears and a sprinkle of currants. Sprinkle with the remaining cheese and garnish with a few fennel leaves. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).