Serves 4
Recipe from "Kitchen on Fire! Mastering the Art of Cooking in 12 Weeks (or Less)" by Olivier Said and Chef MikeC.
INGREDIENTS
3 medium-size fennel bulbs, cut into wedges
3 tablespoons olive oil
1 1/2 tablespoons minced fresh thyme or lemon thyme
Salt and pepper
2 small oranges, peeled and cut into segments
1/4 small red onion, sliced very thinly or julienned
1/2 cup honey-herb vinaigrette (recipe follows)
3 to 4 ounces goat or feta cheese, crumbled
1/4 cup minced fresh parsley
INSTRUCTIONS
Preheat oven to 400 degrees.
Toss the fennel with the olive oil and thyme, along with some salt and pepper, to coat well. Place on parchment paper or a nonstick baking mat-lined sheet tray, and into the oven. Roast for 20 to 30 minutes, until tender and golden brown. Remove from the oven and let cool to room temperature.
Toss the fennel, oranges and onion with the honey-herb vinaigrette; adjust the seasoning with salt and pepper. Serve along with the cheese and garnish with parsley.
Honey-herb vinaigrette
Makes about 1 1/2 cups
INGREDIENTS
1/4 cup pomegranate or champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
Salt
3/4 cup vegetable oil or nut oil of choice
Pepper
INSTRUCTIONS
Whisk together the vinegar, mustard, honey and herbs, along with some salt, until well blended. Whisk in the oil (pouring in a steady stream) until fully emulsified; adjust the seasoning with salt and pepper.
© Copyright The Sacramento Bee. All rights reserved.
What You Should Know About Comments on Sacbee.com
Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)
Here are some rules of the road:
• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "Report Abuse" link to notify the moderators. Responding to the comment will only encourage bad behavior.
• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
• Do not attack other users; focus your comments on issues, not individuals.
• Stay on topic. Only post comments relevant to the article at hand.
• Do not copy and paste outside material into the comment box.
• Don't repeat the same comment over and over. We heard you the first time.
• Do not use the commenting system for advertising. That's spam and it isn't allowed.
• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
• Don't flag other users' comments just because you don't agree with their point of view. Please only flag comments that violate these guidelines.
You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "Report Abuse" link to submit those comments for moderator review. You also may notify us via email at feedback@sacbee.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them.
Order Reprint
About Comments
Reader comments on Sacbee.com are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "Report Abuse" link below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.