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