Ingredients
3tbspolive oildivided
1largefennel bulbsliced, green tops reserved
¼cupEmmentaler cheesegrated
salt
lemon pepper
1squeezelemon juice
Preparation
Heat 2 tablespoons olive oil in a large skillet over medium heat and add fennel in 1 layer. Pan-fry on both sides, turning a couple of times, about 7 minutes per side.
Top with Emmentaler and season with salt and lemon pepper.
Garnish with chopped green tops. Drizzle with remaining 1 tablespoon olive oil and lemon juice.
