Tête De Moine, Apricots And Shaved Fennel Recipe

Chill and ready the cheese

Remove the Tête de Moine from the refrigerator 10–15 minutes before serving to take the chill off — it should be cool but not icy. Using a girolle or a fine vegetable peeler, shave the cheese into thin rosettes or curls. If you don't have a girolle, shave thin curls with a sharp vegetable peeler, rotating the wheel or block as needed. Reserve on a plate covered lightly with plastic to prevent drying.

Prepare apricots

Wash and dry the apricots. Halve and pit each apricot, then either leave the halves whole for plating or slice each half into 3–4 thin wedges depending on size. To maintain shape and prevent browning, toss the cut apricot pieces immediately with a light drizzle (about 1/2 teaspoon) of lemon juice.

Shave the fennel

Trim the fennel bulb: remove fronds (reserve a few for garnish), discard the core ends and any tough outer layers. Using a mandoline set thin or a very sharp knife, shave the fennel vertically into paper-thin slices. Place shaved fennel in a bowl of cold water for 2–3 minutes to crisp, then drain very well and gently pat dry with a towel.

Assemble greens

Place the baby arugula or microgreens in a large bowl and lightly dress with 1 tablespoon of the prepared honey-citrus vinaigrette (see vinaigrette section). Toss gently to coat — the greens should be lightly dressed, not saturated.

Combine the 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon runny honey and 1/2 teaspoon Dijon mustard in a small bowl or jar. Season with a pinch of salt and a few grinds of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as needed (add another 1/2 teaspoon honey or a little more lemon if desired). Reserve 1 tablespoon of vinaigrette for drizzling at the end; use the rest to dress the greens as directed above.

Warm a small skillet over medium heat. Add the sliced almonds and toast, shaking the pan or stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely to avoid burning. Transfer to a plate to cool.

Chop the toasted almonds roughly if large, and combine with the chopped chives and torn mint leaves. Set aside for finishing the plate.

Divide the lightly dressed greens among 4 chilled plates, creating a small nest in the center of each plate.

Arrange the shaved fennel over the greens in loose layers so it provides crisp texture.

Neatly place the apricot halves or wedges around and on top of the greens and fennel, distributing evenly among plates.

Nestle or scatter the Tête de Moine rosettes over the salad. Aim for 6–8 small rosettes per plate (adjust to preference) so each bite includes cheese.

Sprinkle the toasted almond–chive–mint mixture over each plate for crunch and herbal lift.

Drizzle the reserved 1 tablespoon of vinaigrette over the plated salads, then finish each plate with a light drizzle (about 1/2 teaspoon) of high-quality finishing olive oil, a tiny pinch of flaky sea salt on the apricot and cheese, and a few turns of freshly cracked black pepper.

Garnish with a few small fennel fronds or extra mint leaves. Serve immediately so the cheese retains its shape and the apricots remain fresh.