Roasted fennel with a mustardy balsamic

From Justine Cooks by Justine Doiron

This dressing is very quick and tasty.  I used it for many other roasted vegetables as well, and in fact forgot to include the fennel the most recent time I prepared it. I’m going to try to use the greens for a pesto.  Last night I served Salmon on a platter, over farro, rimmed with all the roasted veggies (minus the fennel!).

INGREDIENTS:

2 large fennel bulbs, stalks and fronds removed, cut into chunks. 

EVOO

Kosher salt

1 Tbsp smooth Dijon mustard

1 Tbsp whole grain mustard

1 Tbsp honey

2 Tbsp balsamic vinegar

Freshly ground black pepper

DIRECTIONS:

1) Preheat to 425 (I used 375), middle rack

2) Add the fennel to a sheet pan, drizzle with 2 Tbsp on OO and season with a few big pinches of salt.  Mix to coat and spread out the fennel, giving plenty of room.

3) Roast until deeply brown and charred on the edges, 25-30 minutes.

4) While the fennel is roasting, in a medium bowl, whisk together both mustards, the honey, and vinegar.  Whisking constantly, slowly pour in 1/4 cup OO to make a creamy dressing.  Taste and season with salt and pepper as needed.

5) When the fennel is out of the oven, transfer it to a serving dish and spoon over the dressing.  Garnish with the fronds and additional cracks of black pepper.