The combination of creamy goat cheese, fresh herbs, thin and crunchy vegetables with rich olive oil, lemon, and a little salt is addictive. If you have a mandoline, it's great to use it here.
Slideshow:More Broccoli Recipes
2 bulbs fennel (about 2 1/2 cups), halved lengthwise, cored and very thinly
1/4 cup coarsely chopped parsley
Fronds from 1/2 fennel bulb (about 3 tablespoons), coarsely chopped
6 ounces crumbled goat cheese
How to Make It
In a large bowl, combine the lemon juice, vinegar, honey, salt and pepper and slowly drizzle in the olive oil while whisking constantly until incorporated.
In a large bowl, toss the broccoli and fennel shavings with the parsley and fennel fronds. Pour over the dressing, and toss to coat. Season the salad with salt and pepper, garnish with crumbled goat cheese and serve right away.
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