Y’all, that caramelized fennel was just so darn good. The fennel seeds get caught up in the sugar as it caramelizes so it’s like you have tiny, flavor-burst croutons sprinkled over the fennel, also caramelized. Then you have these delightful puffs of young goat cheese -which is soft and not overly tangy- to add a textural change-up. The whole dish saved very well, and we all loved it at lunch.

The beet salad was very satisfying as well, but I wished for the preserved lemons to stand out more forcefully. If I make this again, I’ll definitely up the amount of preserved lemon and garlic to give it more punch.