- 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
- 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.