Ingredients
- 6 apricot, thick sliced
- 4 ounce watercress, rough chopped
- 2 medium fennel bulb, cut in thin wedges
- 3 Tbsp Olive Oil
- 1 ½ Tbsp Lemon Thyme, minced
- 2-3 medium Oranges, peeled & cut into segments
- 1/4 cup dried apricots, chopped
- 1/4 cup roasted pistachio
- 2 avocados, cubed 1/2 inch
- For the dressing
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 inch fresh ginger, finely minced
- 1 cloves garlic, finely minced
- 2 tablespoons raw honey
- 2 teaspoon poppy seeds
- 1 teaspoon dijon mustard
Cooking Instructions
Preheat the oven to 400˚.
Toss the fennel with the 3 Tbsp olive oil, lemon thyme, & salt & pepper to coat well. Place onto an oiled sheet tray & into the oven for about 25-35 minutes (flipping the fennel over half way through the cooking) until tender & nicely browned.
Dressing: In a large bowl, whisk together the ingredients for dressing until well blended.
Toss the fennel, oranges & onion, apricots, pistachio with the vinaigrette. Divide amongst the serving plates along with the goat cheese. Garnished with the avocado and parsley.