Caramelized Fennel with Roasted Garlic Lemon Vinaigrette

Preheat oven to 300°F.

Spread walnut pieces on a baking sheet, and sprinkle with a 1-2 tablespoons of water, and salt. Roast for 10–15 minutes, stirring once. Check after 10 minutes, as they tend to burn fast. Reserve for later.

Increase oven temperature to 400°F.

Cut off the tip of the head of garlic, without separating the individual garlic cloves. Drizzle with about 1 tablespoon olive oil, and wrap in aluminum foil.

Clean the fennel bulbs by removing the leafy parts and cutting off the bottoms. Cut in half and remove the core. Slice each half thinly. Toss sliced fennel with 3 tablespoons olive oil and salt, and spread on a baking sheet. Add the wrapped garlic head in the corner. Roast in the oven for 40 minutes, or so, stirring once or twice. Check on the garlic after 30 minutes—it should develop a deep caramel color, and it should be sticky and soft.

For the dressing, squeeze the garlic pulp out and, using a mortar and pestle, mash it with some sea salt. Add lemon juice, balsamic vinegar, and mix well. Add remaining 2 tablespoons olive oil, a little at a time, until fully incorporated. Taste and adjust the salt if needed.

Lightly toss the caramelized fennel with half of the chopped parsley and half of the dressing. Arrange on a shallow dish. Sprinkle the crumbled goat cheese and toasted walnuts on top, and add the remaining parsley and dressing.