Braised Fennel and Figs with Sweet Walnut Vinaigrette
A member of the celery and parsley family, fennel hails from the Mediterranean region. Its distinct aromatic flavor, reminiscent of licorice or anise, becomes more delicate when cooked. Tossing with a vinaigrette after braising and adding caramelized figs introduces another level of rich flavor.
- Servings: 6
Source: Live Naturally Magazine
Ingredients
- fennel bulbs, cut into quarters
- tablespoons butter or ghee
- kosher salt and ground black pepper, to taste
- garlic cloves, chopped
- chicken or vegetable stock
- orange juice
- large figs, cut in halves
- tablespoon butter
- tablespoons roughly chopped walnuts, for garnish
- walnut oil
- teaspoon honey
- teaspoon apple cider vinegar
- teaspoons dijon mustard
- garlic, minced
- teaspoon kosher salt
- teaspoon black pepper
- teaspoon fennel fronds, chopped