Fennel, red onions and tomatoes from the Panier du Fermier are paired with burrata. Serve with stone-ground bread for a simple and satisfying meal.
Ingredients (makes 4 portions)
1 fennel bulb
1 red onion
Balsamic paste (drizzle)
Extra-virgin olive oil
Ground pepper & salt
Fennel herbs for garnish (optional)
Slice the onion thinly and soak in ice water for 30 min. Meanwhile, slice the fennel with a mandoline. Slice the tomatoes thinly and chop fennel herbs.
In a large bowl, mix the fennel and onion with evoo and lemon. Season with pepper and salt. Place the tomatoes on plates and add the fennel salad on top. Add the burrata and drizzle with evoo, balsamic paste and season to taste. Garnish with fennel herbs. Enjoy!