This is a fresh twist on a classic caramelized fennel dish – tossing the fennel with lemon zest and herbs, and topping it with goat’s cheese, is delicious.  Adapted from a recipe by Yotam Ottolenghi.

Ingredients

• 4 T butter
• 2 T olive oil
• 2 T sugar
• 4 small fennel bulbs
• 1/4 c fresh dill, chopped
• 1 t fennel seeds
• zest of 1/2 lemon
• 5 oz goat cheese

Instructions

1. Cut the stems and fronds off the fennel bulbs and set aside for later.
2. Cut the fennel bulbs vertically into 1/2-inch thick slices.
3. Heat butter and 2T olive oil over medium heat in a wide and shallow dish (the bigger the better) until the butter has melted, then add sugar and stir.
4. Add a single layer of fennel bulb slices, reduce heat to medium-low, and cook until transparent and lightly golden around the edges, about 5-7 minutes.
5. Flip and cook on the other side for addition 3-5 minutes, then remove caramelized fennel bulbs from pan and set aside in a serving dish.
6. Repeat with the remaining fennel bulb slices, making sure to always cook them in a single layer so that each slice is in contact with the pan.
7. Once all the fennel bulbs have been caramelized, toss them with the fresh dill, fennel seeds, and lemon zest.
8. Serve sprinkled with crumbled goat’s cheese.