A funnel for fennel into your mouth

• 8 oz potatoes
• 1 fennel bulb
• 8 oz mozzarella cheese
• ½ c. olive oil
• ¼ c. balsamic vinegar
• sea salt and pepper

1. 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.
2. 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.
3. 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.
4. Sprinkle with olive oil and balsamic vinegar before serving.

Serves 4

From September 4, 2009 Fox & Fawn Farm Newsletter