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Fennel boats with fresh Goat's cheese


Preparation : 10 min Resting : -
Cooking : - Equipment :
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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
1Chop the hazelnuts (6-7 pulses) in the Mini Bowl and set aside.
2Wash the fennel, cut into small chunks, put in the Mini Bowl and pulse a few
times.
3Add 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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