Chef Makoto Ono,
Bright and festive, a well balanced dish. The rich blue cheese is cut by the sour juice of the orange. Fennel adds its licorice note, while the crisp walnut glass lends gentle sweetness.
2 fennel bulbs, cut into wedges
2 Tbsp butter
2 cups vegetable stock
1 cup sugar
1/2 cup toasted chopped walnuts
5 blood oranges
4 Tbsp Blue Auvergne Milledôme cheese
2 Tbsp Masserie di Santeramo
1. In a frying pan over med-high heat, heat oil. Sear fennel on all sides. Add butter. Cook until butter browns. Add stock. Simmer until fork tender.
1. Using a candy thermometer, cook sugar in a heavy bottomed saucepan to 150˚C. Pour sugar onto a silpat mat and sprinkle with walnuts. Cool. Break into shards.
1. With a sharp knife, remove rind and pith from 2 blood oranges. Cut into 1/4” rounds. Squeeze juice from remaining 3 oranges into a saucepan. Reduce juice over medium high heat until syrupy. Cool over ice bath. Salt and pepper to taste.
2. Arrange orange disks and fennel wedges on a plate. Drizzle orange syrup and olive oil. Crumble blue cheese and garnish with walnut glass.
Yield 4 servings