Grilled Fennel with Pickled Apricots and Pecans
This can be served hot straight from the grill, room temperature for a potluck, or cold as a midnight snack.
Ingredients
2-4 heads fennel
1 C dried apricots or 4 fresh apricots
1/4 C apple cider vinegar
1 T brown sugar
1/2 tsp salt
1 C pecans, toasted
4 oz goat cheese
Method
- Heat the grill to high
- Cut the fennel into quarters
- Dress the fennel with a splash of neutral oil and big pinch of salt
- Grill until charred on the outside and mostly tender when pierced with a knife
- Meanwhile, heat the vinegar, sugar and salt to dissolve
- Cut the apricots into strips
- Pour the hot liquid over the apricots and let sit 10 minutes
- Toss the grilled fennel with the apricots and transfer to a serving dish
- Dot with goat cheese
- Sprinkle with pecans and serve
