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1
Preheat oven to 300u00b0F.
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2
Spread walnut pieces on a baking sheet, and sprinkle with a 1-2 tablespoons of water, and salt. Roast for 10-15 minutes, stirring once. Check after 10 minutes, as they tend to burn fast. Reserve for later.
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3
Increase oven temperature to 400u00b0F.
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4
Cut off the tip of the head of garlic, without separating the individual garlic cloves. Drizzle with about 1 tablespoon olive oil, and wrap in aluminum foil.
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5
Clean the fennel bulbs by removing the leafy parts and cutting off the bottoms. Cut in half and remove the core. Slice each half thinly. Toss sliced fennel with 3 tablespoons olive oil and salt, and spread on a baking sheet. Add the wrapped garlic head in the corner. Roast in the oven for 40 minutes, or so, stirring once or twice. Check on the garlic after 30 minutes-it should develop a deep caramel color, and it should be sticky and soft.
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6
For the dressing, squeeze the garlic pulp out and, using a mortar and pestle, mash it with some sea salt. Add lemon juice, balsamic vinegar, and mix well. Add remaining 2 tablespoons olive oil, a little at a time, until fully incorporated. Taste and adjust the salt if needed.
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7
Lightly toss the caramelized fennel with half of the chopped parsley and half of the dressing. Arrange on a shallow dish. Sprinkle the crumbled goat cheese and toasted walnuts on top, and add the remaining parsley and dressing.
