Baked Fennel Gratin

Directions

1. Cut fennel into quarters. Core, remove stems and . Place wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water. Bring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through. In a small bowl mix cheese, crumbs, herbs and spices together, set aside. Carefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . Drizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven. In a small bowl whisk vinegar, mustard, seasonings and syrup together. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with baked fennel.
2. 2 large Fennel Bulbs, cored, halved and cut into wedges 1/2cup shredded sharp crotonese cheese (parmegiano can be substituted) 1/2cup seasoned bread crumbs 1 tsp each rosemary, coarse black pepper and black sesame seeds 6cup mixed baby greens Dressing: 2 tbsp apple cider vinegar or to taste 1 tsp whole grain mustard 2tsp maple syrup 1/2cup EVOO salt to taste Place wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water. Bring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through. In a small bowl mix cheese, crumbs, herbs and spices together, set aside. Carefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . Drizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven. Whisk 1st 3 dressing ingredients in a small bowl. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with fennel.