Fennel & Citrus Salad with Goat Cheese

A perfect round-up of seasonal citrus mixed with a creamy goat cheese dressing with a kick.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

-In a nonstick pan over medium heat, place the sugar and the butter and begin to melt. Once fully melted and combined, add the walnuts. -Stir frequently for 4-5 minutes, or until the sugar caramelizes and becomes stick and the nuts look very glossy and brown but not burnt. -Once well caramelized, turn off the heat and dust with the cayenne. Toss well then dump onto a piece of parchment paper and immediately sprinkle with flakey salt. -Allow to fully cool before using on salad.

Step 2

-Using a mandolin, very thinly slice the bulb of the fennel into a large bowl. Chop some of the fronds and reserve for garnishing at end. -Peel all your citrus and cut into bite sized wedges then arrange over fennel (you can use any assortment of good, in season citrus). -Dice the avocado and arrange next to citrus, then add the walnuts, and sprinkle withe the crumbled goat cheese and chopped fennel fronds. -Crack some fresh black pepper on before dressing the salad.

Step 3

-Place all ingredients in a blender and blend to combine into a smooth, creamy dressing. -If you don't have a blender or dont want to use one, just finely mince the garlic and jalapeno, and whisk all the ingredients together in a medium bowl until well combined and smooth.