2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
1 shallot, halved and cut into thin vertical slices
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup Meyer lemon sections (about 3)
2 ounces goat cheese, cut into 6 slices
How to Make It
Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.
I substituted orange for the Meyer lemon as there were none to be had here on the Shore. What a refreshing salad -- I love the addition of the goat cheese. The only thing I might add would be rice wine vinegar.
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