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

Subscribe to Sweet Paul


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.


Photography by Colin Cooke

Made it? Tell us about it–