Roasted Fennel Salad

This very simple salad is from Food & Wine. Very easy first course or light lunch.

• Ready In: 35 mins
• Serves: 1

Ingredients

• 1  fennel bulb, trimmed, core removed, sliced in half and then sliced into slender half moons, about 1/4 inch wide
• 1  tablespoon extra virgin olive oil
•  salt and pepper
• 2  ounces  goat cheese, crumbled
• 1⁄2 lemon, cut into wedges

Directions

1. Preheat oven to 425.
2. Toss fennel with olive oil in a roasting pan. Sprinkle generously with salt and pepper.
3. Roast in oven for about 30 minutes, stirring midway, until fennel has caramelized nicely.
4. Toss into a salad bowl and while still warm toss in goat cheese.
5. Serve with lemon wedges.