Lemon Roasted Fennel with Olives and Breadcrumbs
INGREDIENTS
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4 large fennel bulbs
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1 lemon, thinly sliced
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1 Tbsp extra-virgin olive oil
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1/2 tsp kosher salt
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1/4 tsp black pepper
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1/4 tsp dried thyme
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Juice from 2 large navel oranges
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1/4 cup sliced kalamata olives
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2 Tbsp sliced green olives
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2 tsp minced roasted lemons
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1/4 cup yellow raisins
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2/3 cup Panko or homemade breadcrumbs
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2 Tbsp gorgonzola
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1 navel orange, peeled and finely chopped
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1 Tbsp chives
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2 Tbsp pomegranate seeds
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