Pan Braised/Grilled Fennel
Serves:6 to 8
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup plus 6 tablespoons good green olive oil
Salt and freshly group pepper to taste
6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms varieties work
3 medium bulbs of fennel, fronds removed and reserved
To Pan Braise:
NOTE: The core of the fennel bulb remains intact through both cooking processes. It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.
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