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.