Vegetables Broccoli Shaved Broccoli and Fennel Salad with Goat Cheese Be the first to rate & review! 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 By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on August 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 20 mins Yield: 4 to 6 Ingredients 3 tablespoons freshly squeezed lemon juice 1/2 tablespoon white wine vinegar 1/2 teaspoon honey 1/2 teaspoon Kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive oil 1 pound broccoli (about 2 heads), stems very thinly sliced lengthwise, florets thinly sliced crosswise 2 bulbs fennel (about 2 1/2 cups), halved lengthwise, cored and very thinly sliced 1/4 cup coarsely chopped parsley Fronds from 1/2 fennel bulb (about 3 tablespoons), coarsely chopped 6 ounces crumbled goat cheese Directions 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. Rate it Print