Strawberry Fennel Crostini with Mint and Spring Radish
By Chef Maggie Perkins
In a heavy skillet, warm one tablespoon of pecan oil. When lightly shimmering, add shaved fennel bulb. Cook over medium heat, stirring frequently, for approximately 2 minutes, or until slightly wilted. Add 4 oz chevre and juice and zest of one lemon, stirring to melt and coat. Remove from heat and allow to cool.In a large salad bowl, combine 1 pint strawberries, sliced, 2T fennel fronds, chopped, ½ bunch mint, stemmed and chopped, 1 bunch radishes, sliced thinly, and 2c arugula. Add fennel and goat cheese mixture, tossing all well to coat.
Fold in optional shrimp, if using.
Mound on toasted bread rounds and serve immediately.
Pairs well with a crisp Sancerre.