The Best Fennel Dish Ever, AKA Caramelized Fennel with Honey, Lemon Zest and Chevre
-Cut the fronds and bottom off of 2 bulbs of fennel.
-Stand them on end and slice each bulb into very thin slices the long way.
-Heat 2 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.
-If there isn’t enough room, use 2 pans or make 2 batches.
-Brown the fennel about 5 minutes per side over medium heat.
-Don’t turn them until they are very brown on one side.
-After you finish browning the fennel, put it in a bowl.
-Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.
-Pour the honey syrup over the fennel.
-Press 1 clove of fresh garlic, then add it to the fennel with a pinch of salt and gently toss.
-Spread the fennel out in a single layer on a large serving plate.
-Zest most of one lemon over top of the fennel.
-Crumble about ¼ cup of chevre cheese over top of the fennel.