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Fennel boats with fresh Goat's cheese
| Preparation : 10 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 6
:
| 3/4 | bulbs fennel |
| 1 | lemon |
| 1 | and 1/2 tbsp hazelnuts oil |
| salt and pepper |
| 5 | oz fresh goat's cheese |
| 1 | oz hazelnuts |
| chives, mint, chervil |
| 1 | Chop the hazelnuts (6-7 pulses) in the Mini Bowl and set aside. |
| 2 | Wash the fennel, cut into small chunks, put in the Mini Bowl and pulse a few times. |
| 3 | Add the lemon juice, goat's cheese, oil, herbs, salt and pepper, and pulse 5-6 times. Scatter with the chopped hazelnuts. |
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