Ingredients 

1 small bulb fennel
1 lb oyster mushrooms
1 medium head frisée
¼ cup parmesan, shaved
½ cup flat-leaf parsley
1 large lemon
Olive Oil
Salt
Pepper

Steps

This is a very simple salad yet so complex in flavor. Set your oven to 400F. Begin by slicing the fennel and laying it out on a roasting sheet lined with parchment or a silpat. Reserve ¼ cup of the fennel fronds to top the salad. Cut the mushrooms off individually and add them to the same sheet. Drizzle olive oil, salt and pepper over your vegetables and roast for around 30 minutes or until tender and golden. 

Pull your frisèe apart with your hands and arrange on your plate. Squeeze all the juice of the lemon, about 2 tbsp, over the lettuce and 1 tbsp olive oil, toss together. Top with roasted fennel and mushrooms, parmesan, fennel fronds and parsley. 

Source Recipes 

Source recipes make use of fresh organic produce offered in the weekly Farm Box. Alongside veggies, the Farm Box also features local add-ons and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Shop or learn more here.