When shaved thinly, fennel is amazing. It has a mild anise flavor that goes so well with the sour goat cheese.
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
- Clean the mushrooms and cut the large ones in half.
- Heat 1 tablespoon of oil in a pan and sauté mushrooms until golden.
- Arrange fennel, beet greens, blackberries, goat cheese, and mushrooms on plates.
- Drizzle with olive oil and season with salt and pepper.
TIP:
Photography by
Colin Cooke
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