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Pickled Fennel

Member
1 medium fennel bulb, trimmed, cored, and very thinly sliced, top fronds reserved
1/2 cup(s) water
1/4 cup(s) white-wine or champagne vinegar
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) sugar
2 teaspoon(s) extra-virgin olive oil
Freshly ground pepper, to taste

Place sliced fennel, a few fronds from fennel tops, water, vinegar, salt, and sugar in a small bowl. Stir to dissolve salt and sugar. Cover and let stand in refrigerator for about 2 hours or up to overnight.

To serve, drain thoroughly and garland pickled fennel around a serving of Buttermilk Fresh Cheese. Drizzle olive oil and sprinkle pepper over cheese.
 
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