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1 head Fennel
3-4 Tbsp Olive Oil
Sea Salt & Pepper
½ cup Cheddar, cut very thinly (optional)
The perfect light side dish to accompany a grilled cheese sandwich or an omelet. The salty cheese marries nicely with the sweet dates and anise flavor of the fennel. Trim outer layer and top stalks off fennel, reserving a few fronds for garnish. Cut bulb in half and then slice very thinly. Use a mandolin, if you have one. Toss fennel with juice from half a lemon, olive oil, sea salt, and pepper. Cut dates in half, remove pits, and slice into thin strips. Add dates and cheddar to fennel and toss once more. Serve garnished with fennel fronds.