Serves 6
1 cup pitted castelvetrano olives, coarsely chopped
2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
¼ cup olive oil
2 tablespoons champagne vinegar
1 teaspoon finely grated orange zest
Pinch of crushed red pepper flakes
salt & pepper
1 lemon
Flaky sea salt, to finish
4 oz. Point Reyes Fennel Blue, crumbled
Coarsely chop olives and add to a medium bowl. Rough chop fennel fronds until you get about ¼-⅓ cup. Thinly sliced fennel stems crosswise and add fronds and stems to bowl with olives. Add olive oil, vinegar, orange zest and red pepper flakes to the fennel & olives, stirring to combine. Adjust seasoning with salt & pepper.
Halve fennel bulbs lengthwise, then thinly slice crosswise using a mandolin or sharp knife. Place in a bowl. Zest lemon over the top until you have about ¼ of the lemon zested. Juice lemon and pour juice on top. Season with salt and add ½ of Fennel Blue, tossing gently to combine.
Spread olive mixture onto a serving platter. Arrange shaved fennel on top, top with remaining Fennel Blue and a sprinkle of flakey salt.
