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. 

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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


  1. Heat the grill to high
  2. Cut the fennel into quarters
  3. Dress the fennel with a splash of neutral oil and big pinch of salt
  4. Grill until charred on the outside and mostly tender when pierced with a knife
  5. Meanwhile, heat the vinegar, sugar and salt to dissolve 
  6. Cut the apricots into strips
  7. Pour the hot liquid over the apricots and let sit 10 minutes
  8. Toss the grilled fennel with the apricots and transfer to a serving dish
  9. Dot with goat cheese
  10. Sprinkle with pecans and serve