Ingredients

• 2 larges fennel bulbs, cut into thin wedges
• 1 1/2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 1/2 tablespoons champagne vinegar or meyer lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon honey
• 1/4 cup olive oil
• 1 1/2 eachs oranges, medium peeled & cut into segments
• 1/8 each small red onion, shaved thinly
• 2 ounces Goat cheese, crumbled
• 2 tablespoons parsley, minced
• to taste salt & pepper

Cooking Instructions

1. Preheat the oven to 400˚.

2. Toss the fennel with the olive oil, lemon thyme, & salt & pepper to coat well. Place onto an oiled sheet pan & into the oven for about 25-35 minutes (flipping the fennel over halfway through the cooking) until tender & nicely browned.

3. In a large bowl whisk together the vinegar or lemon juice, mustard & honey until well blended. Slowly whisk in the olive oil until well incorporated & season with salt & pepper.

4. Toss the fennel, oranges & onion with the vinaigrette. Divide amongst the serving plates along with the goat cheese. Garnished with the parsley.