How to Make It
In a large bowl, whisk the olive oil with the lemon juice and season generously with salt and pepper. Add the shaved fennel and chopped tarragon and toss well.
In a small bowl, stir the tapenade into the fromage blanc. Spread a thin layer of tapenade cream in the center of each plate. Mound the fennel salad on top and garnish with the chopped fennel fronds and fennel pollen. Serve right away.
One Serving 193 cal, 15 gm fat, 2.0 gm sat fat, 14 gm carb, 5.2 gm fiber.