Roasted Fennel and Apple Salad with Goat Cheese
This dish features fennel bulbs and apple slices roasted until caramelized and tender, creating a sweet and savory base. The salad is assembled with fresh herbs and crumbled goat cheese, resulting in a crisp, flavorful, and visually appealing dish with contrasting textures.
Equipment
- Oven
- Baking sheet
- Chef’s knife
- Cutting board
- Mixing bowl
- Spatula
Ingredients
- 2 bulbs fennel bulbs sliced into wedges
- 2 apples cored and sliced
- 2 tablespoons olive oil for roasting
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 g goat cheese crumbled
- 1 handful fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the fennel bulbs into wedges approximately 1/2 inch thick. Core and thinly slice the apples.2 bulbs fennel bulbs
- Spread the fennel wedges and apple slices evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with chopped thyme, salt, and black pepper.2 bulbs fennel bulbs
- Roast in the oven for about 20-25 minutes, or until the fennel is golden brown and caramelized. Shake the pan gently halfway through cooking for even roasting.
- Remove the baking sheet from the oven and let the roasted fennel and apples cool slightly. Transfer to a serving platter.
- Sprinkle the crumbled goat cheese over the warm roasted vegetables. Garnish with chopped parsley before serving.2 bulbs fennel bulbs
