When shaved thinly, fennel is amazing. It has a mild anise flavor that goes so well with the sour goat cheese.


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Serves 4

2 oz mushrooms


1 small bulb of fennel, thinly sliced (use a mandolin if you have one)


small bunch beet greens


20 blackberries


2 oz goat cheese, crumbled


olive oil


salt & pepper to taste

  1. Clean the mushrooms and cut the large ones in half.
  2. Heat 1 tablespoon of oil in a pan and sauté mushrooms until golden.
  3. Arrange fennel, beet greens, blackberries, goat cheese, and mushrooms on plates.
  4. Drizzle with olive oil and season with salt and pepper.

TIP:

Photography by Colin Cooke

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