Baked Fennel Gratin

• 2 large fennel bulbs
• 1/2 cup shredded crotonese or parmigiano cheese
• 1/2 cup seasoned breadcrumbs
• 1 teaspoon each rosemary, coarse black pepper and black sesame seeds
• 6 cups mixed baby greens
• 2 tablespoons apple cider vinegar
• 1 teaspoon whole grain mustard
• 2 teaspoons maple syrup
• 1/2 cup extra virgin olive oil

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.rnBring 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.rnIn a small bowl mix cheese, crumbs, herbs and spices together, set aside.rnCarefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . rnDrizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.rnIn 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 wedgesrn1/2cup shredded sharp crotonese cheese (parmegiano can be substituted)rn1/2cup seasoned bread crumbsrn1 tsp each rosemary, coarse black pepper and black sesame seedsrn6cup mixed baby greensrnDressing:rn2 tbsp apple cider vinegar or to tastern1 tsp whole grain mustardrn2tsp maple syruprn1/2cup EVOOrnsalt to tasternPlace wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water.rnBring 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.rnIn a small bowl mix cheese, crumbs, herbs and spices together, set aside.rnCarefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . rnDrizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.rnWhisk 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.

fennel bulbs, shredded crotonese, breadcrumbs, rosemary, mixed baby greens, apple cider vinegar, whole grain mustard, maple syrup, extra virgin olive oil

Taken from food52.com/recipes/21457-baked-fennel-gratin (may not work)