Sichuan Shaved Fennel Grain Bowl

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the shaved fennel and let it braised, undisturbed, so it takes on real color before you stir.
4. Stir in the red wine vinegar along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.