Name: Roasted fennel and goat cheese salad with watercress, pecans and white balsamic vinaigrette
Ingredients: 2-3 large bulbs of fennel; 50 gram watercress; 100 gram aged goat cheese; 30 gram pecans; 20 ml olive oil; 10 ml white balsamic

Roasted fennel and goat cheese with pecans

Roasted fennel and goat cheese salad with watercress, pecans and white balsamic vinaigrette

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Course: Appetizer, Salad

Cuisine: european

Keyword: fresh, goat cheese, roasted fennel, roasted vegetable, salads

Author: Bart van der Lee

Ingredients

2-3 large bulbs of fennel
50 gram watercress
100 gram aged goat cheese
30 gram pecans
20 ml olive oil
10 ml white balsamic

Instructions

Roast the fennel with some olive oil and salt at 220°C for 20-25 minutes till golden brown
Roast the pecans for 5 minutes on 220°C or till golden brown.
Mix the olive oil and white balsamic to make the vinaigrette.
Lay the fennel on a plate and top with the watercress, add goat cheese shavings, pecans and finish with the white balsamic vinaigrette.