-
1
For the fennel: Heat a grill or grill pan over medium-high heat.
-
2
Slice a thin layer off the root end of each fennel bulb.
-
3
Cut each fennel bulb into 8 wedges, keeping the root end intact.
-
4
Chop 2 tablespoons fennel fronds and reserve.
-
5
Bring a medium pot of salted water to a boil.
-
6
Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes.
-
7
Remove from the water and set aside so the water evaporates and the fennel cools slightly.
-
8
Brush all sides of the fennel with the olive oil.
-
9
Season with a sprinkle of salt and a grind or 2 of pepper.
-
10
Place the fennel bulbs on the grill, 1 cut-side down.
-
11
Grill the fennel until golden and caramelized, about 4 minutes.
-
12
Flip and grill 4 minutes more on the other cut side.
-
13
Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper.
-
14
Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes.
-
15
Remove the jalapeno from the grill, remove the stem and chop the pepper very well.
-
16
Place in a medium bowl with the honey, vinegar and reserved fennel fronds.
-
17
Whisk to bring together and season with salt and pepper.
-
18
Remove the fennel from the grill and drizzle the sauce over the top.
-
19
Serve warm.
