Lemon-Fennel Compote

• 1 fennel bulbhalved, cored and very thinly sliced on a mandoline
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Salt
• 2 Medjool dates, pitted and thinly sliced lengthwise
• Fennel seeds, for garnish

1. In a saucepan, bring the fennel, water and honey to a boil.
2. Cover and cook over high heat, stirring a few times, until the fennel is crisp-tender, 2 minutes.
3. With tongs, transfer the fennel to a bowl.
4. Add the zest and juice to the saucepan and boil until syrupy, about 2 minutes.
5. Pour the syrup over the fennel and toss.
6. Let cool.
7. Season lightly with salt.
8. Before serving, fold in the dates.
9. Sprinkle with a few fennel seeds and serve.

bulbhalved, water, honey, lemon zest, lemon juice, salt, dates, fennel seeds

Taken from www.foodandwine.com/recipes/lemon-fennel-compote (may not work)