Yields 2 servings

INGREDIENTS

4 Baby Fennel Bulbs, Lightly Blanched

6 oz Goat Cheese

8 Cherry Tomatoes

1 English Cucumber

1/2 cup Arugula

1 Orange, separated into pieces

2 tbsp Rice vinegar

4 tbsp Olive oil

Kosher Salt

Black Pepper

METHOD

Preheat the grill to a medium high heat.

Remove the fronds from the baby fennel and slice the bulbs in half. Remove the core.

Using half the olive oil brush the fennel and season with salt and pepper and place on a baking tray.

Slice the goat cheese into rounds and layer on top of the fennel. Top the goat cheese with the orange pieces.

Place the baking tray on a hot grill until the fennel is tender and remove to let cool

While fenne is grilling slice the cherry tomatoes into thin rounds

Split the cumber length wise into 4 long triangles and slice the triangles thin like the tomatoes

Add both the tomatoes and the cucumbers to a mixing bowl with the arugula

Add rice vinegar and season with salt and pepper and toss

Place on two small plates, lay the fennel, goat cheese and orange pieces on top and drizzle with the remaining olive oil