|Source: Easy Vegetarian
- 8 oz potatoes
- 1 fennel bulb
- 8 oz mozzarella cheese
- ½ c. olive oil
- ¼ c. balsamic vinegar
- sea salt and pepper
- Cook the potatoes in a large saucepan of boiling water until just tender, about 15-20 minutes. Drain and let cool. When the potatoes are cold, cut them in half and set aside until needed.
- Trim the fennel, then cut into halves or quarters. Cut out and discard the hard central core. Slice the fennel very finely and set aside.
- Slice the mozzarella into thin rounds. Arrange the potatoes, fennel, and mozzarella in stacks on 4 serving plates, seasoning generously between each layer with salt and pepper.
- Sprinkle with olive oil and balsamic vinegar before serving.
From September 4, 2009 Fox & Fawn Farm Newsletter