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["Cut fennel into quarters. Core, remove stems and . Place wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water.
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Bring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through.
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In a small bowl mix cheese, crumbs, herbs and spices together, set aside.
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Carefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up .
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Drizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.
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In a small bowl whisk vinegar, mustard, seasonings and syrup together. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with baked fennel.", "2 large Fennel Bulbs, cored, halved and cut into wedges
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1/2cup shredded sharp crotonese cheese (parmegiano can be substituted)
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1/2cup seasoned bread crumbs
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1 tsp each rosemary, coarse black pepper and black sesame seeds
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6cup mixed baby greens
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Dressing:
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2 tbsp apple cider vinegar or to taste
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1 tsp whole grain mustard
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2tsp maple syrup
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1/2cup EVOO
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salt to taste
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Place wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water.
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Bring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through.
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In a small bowl mix cheese, crumbs, herbs and spices together, set aside.
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Carefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up .
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Drizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.
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Whisk 1st 3 dressing ingredients in a small bowl. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with fennel."]
