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

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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 on 220°C for 20-25 minutes till golden brown
  • Roast the pecans for 5 minutes on 220°c or till golden brown
  • Whilst the fennel cools down mix the olive oil and white balsamic.
  • Lay the fennel on a plate and top with the water cress, add goat cheese shavings, pecans and finish with the white balsamic vinaigrette.