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1
Trim the stalks off of the fennel bulb - reserving some of the fronds for garnish - and trim off any of the bottom bulb that is brown or gross. Remove the outer layers as well, if they are brown. Thinly slice the fennel bulb lengthwise (about 1/4 inch thick pieces), making thin, flat, feathery tear drop shaped pieces. It's okay, however, if the pieces fall apart.
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2
Cut the apple in half, core it, and slice half of it into thin slices.
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3
In a large sautee pan, heat 1/2 Tbs. butter and 1/2 Tbs. olive oil over high heat until foaming. Add as much of the fennel as you can fit in a single layer, cook until the undersides have turned a golden brown (a couple of minutes), then flip and cook the other sides until golden. Transfer to a bowl or tray. Repeat, adding more olive oil and butter as needed, until you have browned all of the fennel, and the sliced apple.
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4
Turn down the heat to medium-low, add another dash of olive oil, sprinkle in the sugar and the fennel seeds and let the sugar just begin to melt (this only takes seconds). Then, stir in the browned fennel and apple, sprinkle well with salt and pepper and stir to get them coated with a bit of caramelizing sugar. Just cook for another minute or so, then transfer back to the bowl. Toss with the crushed garlic.
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5
Wash, then cut or tear the raddichio and butter lettuce into bite sized pieces. Cut the remaining apple half into small cubes. Toss the lettuces and apple cubes with 1 tsp. lemon juice, 1 Tbs. olive oil and a little sprinkling of salt and pepper, until coated.
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6
Divide the dressed lettuce and apple between two plates. Mound half of the caramelized apple and fennel on top of the bed of lettuce on each plate. Scatter the toasted pine nuts over the salads, crumble the goat cheese on top, then finally garnish each salad with a few pieces of fennel fronds. Enjoy!
