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

Course: Appetizer, Salad
Cuisine: european
Keyword: fresh, goat cheese, roasted fennel, roasted vegetable, salads
Author: Bart van der Lee


  • 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.