For ➍ 2 fennels
4 large apricots
2 tbsp roasted hazelnuts*
1 handful basil
200 g fresh goat cheese
lemon
salt
olive oil
Grilled fennel salad with apricots & goat cheese
For ➍ Heat the barbecue.**
Slice half a fennel into thin slices using a mandoline or a sharp knife. Pour the juice of a lemon over it and add a generous pinch of salt. Mix briefly and let it marinate. Cut the rest of the fennel into slightly thicker slices. Rub with olive oil and salt, and grill on the barbecue**. Use a grill with small openings for this, so that the fennel does not fall through. When the fennel is slightly charred and a little soft, remove it from the barbecue. Cut the apricots in half and remove the pits, then rub with oil. Place them on the grill** with the cut side down for a moment, until they soften slightly and develop black stripes.
Assemble the salad by mixing the roasted and marinated fennel (and the lemon juice in which they marinated) with the grilled apricots. Place the goat cheese on top and finish with the basil leaves and hazelnuts*.
Season with salt and pepper, and drizzle with some good olive oil.
*Replace with walnuts.
**Use a grill pan for small quantities if necessary.
