- 1/2 T olive oil
- 1/2 fennel bulb (trimmed and sliced thickly vertically)
- salt (to taste)
- ground black pepper (to taste)
- 1/2 T balsamic vinegar
- 1 c salad leaves
- 1/8 thinly sliced red onion
- 1 T grated parmesan cheese
Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
Turn and season browned side, cook a few minutes more until second side is golden.
Remove to a serving plater, then scatter over the leaves, onion, and cheese.
Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.