Frico With Fennel Apple Slaw

1 tsp fennel seeds
1 tablespoon olive oil
1 tsp honey
1 tsp apple cider vinegar
1/8 tsp salt
1/8 tsp fresh ground pepper
1/4 cup thinly sliced Meyer lemons plus 3 tabelspoons juice, from about 2 lemons
1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tabelspoon coarsely chopped fennel fronds
1 tart apple, such as Granny Smith, cored and slice lengthwise into one-fourth-inch thick sticks (do not peel the apple)
2 tablespoon coarsely chopped fresh tarragon
3/4 cup finely grated Parmigiano-Reggiano cheese
Olive oil for brushing the parchment paper
Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly.

1. Heat the oven to 350 degrees.

2. In a small skillet heated over medium heat, toast the fennel seeds just until they are fragrant, about 2 minutes, shaking the pan frequently. Remove from heat and place the seeds in a medium bowl

3. Add the olive oil, honey, vinegar, salt, pepper, and lemon juice to the bowl and whisk to combine. Stir in the lemon slices, fennel slices, and fronds, apples, and tarragon. Cover and refrigerate overnight.

4. Make the frico: line a baking sheet with parchment paper and grease the paper with a thin coat layer of olive oil. Make 4 evenly spaced mounds of cheese, using about 3 tablespoons of the cheese for each. Spread the cheese with your fingers to make 4-inch rounds, making sure the cheese is evenly spaced and there is at least 1-2 inches between rounds. Bake until the cheese is golden brown, about 8 minutes. Remove from heat and gently loosen the frico from the parchment. Gently place the frico on a rack to cool.

5. Divide the fennel-apple slaw among four plates and top each with a frico. Serve immediately.

Each serving: 128 calories; 1 gram protein; 11 grams carbohydrates; 3 grams fiber; 8 gram fat; 3 grams saturated fat; 12 mg. cholesterol; 194 mg. sodium.

From the LA Times

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