from Jenn Cuisine: a gluten-free blog
images from sustainable table and french revolution
1/4 of a small watermelon, rind trimmed and thinly sliced into triangles, seeds removed
1. Heat a large skillet with a scant amount of olive oil on high heat and sear the slices of fennel until they brown, then remove from heat. This will caramelize them a little bit and bring their natural sweetness out.
2. On each plate arrange fennel slices and watermelon. Then crumble chèvre on top and garnish with mint. Drizzle a little olive oil on top and add salt & pepper to taste. Enjoy!