sometimes
i like to ease into my supper
as if
it is a hammock
rather than
an overstuffed chair
this crudo
a first course
to an
early spring meal
celebrates
fennel's season's end
where
watermelon's begins
fennel and watermelon crudo
1 fennel bulb--thinly sliced
1/4 of a small sweet watermelon--thinly sliced
2 oz feta cheese
fresh mint leaves
aged balsamic vinegar
arrange the fennel and watermelon slices on your serving plate
crumble feta cheese over the top
add the mint leaves and drizzle with balsamic vinegar
*if you use fresh local seasonal ingredients, you will not need to do much to this and it will be juicy, sweet and delicious
