Frico with fennel-apple slaw

Time 30 minutes
Yields Serves 4 as a first course or appetizer
Frico with fennel-apple slaw
(Glenn Koenig/Los Angeles times)

Heat the oven to 350 degrees.


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.


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.


Make the frico: Line a baking sheet with parchment paper and grease the paper with a thin coat 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 spread and there is at least 1 to 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.


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

Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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