Ran out of other salad leaves for a recipe, had to improvise, accidentally stumbled upon this moment of actual joy, now sharing it with you. You’re honestly completely welcome.
Again, I have no picture that isn’t an empty bowl, because I never anticipated needing to share it with anyone. I can honestly only apologise to the salad, I wasn’t aware of its game. Maybe one day I’ll learn but today was not that day. Have a picture of the place it was made, instead, rainbowing beautifully as it loves to do.
Warm fennel salad with pine nuts and Roquefort*
- Serves 1, 7 mins to prep and cook
- Ingredients:
Fennel 1 bulb, finely sliced
Garlic 1 clove, finely chopped
Butter
Juice of 1/2 lemon
Pine nuts 25g
Chilli flakes, pinch
Sea salt, pinch
Roquefort 30g - Fennel
Garlic
Knob of butter
Pan fry all until browned and softened
Plate up
Drizzle with lemon juice - Knob butter
Pine nuts
Chilli flakes
Salt
Pan fry all until browning - Roquefort
Crumble over fennel - Add pine nuts
Serve
YUM
Enjoyyyyyyy…
*adapted from the chicory salad recipe in this incredible book**
**no affiliations, just delicious gratitude for a repairing digestive system
Fitter Inner 