Watermelon-Fennel Salad

from Jenn Cuisine: a gluten-free blog
images from sustainable table and french revolution



 
 
Ingredients:
2 bulbs fennel, trimmed and thinly slice
1/4 of a small watermelon, rind trimmed and thinly sliced into triangles, seeds removed
soft herbed chèvre
a few leaves mint, chiffonaded
extra virgin olive oil for drizzling
salt & pepper to taste
 

Directions:
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!

READ MORE OF PEARL PHOENIX HEALTH AUGUST NEWSLETTER….                                                                                                            


 

 

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Rylen Feeney is an educator & practitioner of Chinese Medicine, Amma Therapy, Wholistic Nutrition and Herbs.

She is founder, co-owner & director of
The Wellspring School for Healing Arts and in private practice at Pearl Phoenix Health in Portland, Oregon.

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Namaste

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