Fennel Apple Salad with Roasted Portobello

Roasted Portobello with Fennel Apple Salad

One of the best things about Paleo is meat for breakfast, but many times that leaves you yearning to veg out at lunch.  Here's a way to keep things interesting - a cool naturally sweet Fennel and Apple Salad along side a savory roasted Portobello.

You need

1 large (or 2 medium) portobellos

3 x thyme

1 x sage

1x garlic powder

1x black pepper

.5 x sea salt

sesame oil

1 apple (gala, honey crisp, or something similar)

6 stalks fennel

1 clove garlic

orange zest or dried orange peel

mayo

apple cider vinegar

Preheat the oven to 500 degrees.  

While the oven is heating up make the salad.  First remove the wispy "leaves"  from the fennel and set them aside.

Next chop and dice the fennel stalks into tiny pieces.  Chop and dice the apple into equally tiny pieces. Chop and dice the garlic.  Combine the diced fennel, apple, and garlic into a mixing bowl.  Add mayonnaise, a splash of apple cider vinegar, and a teaspoon of orange zest or dried orange peel.  Stir until the apple/fennel combo is coated in the dressing.

For the portabello - Mix the sesame oil and spices together.  Rub the portobello with the mixture, coating it.  Leave the portobello whole so that it retains its juices and moisture.  Stick it in a baking pan in the oven for about 7 minutes.

While the portobello is roasting, arrange the fennel leaves on the plate and then spoon the fennel/apple salad over it.  

When the portobello is done roasting, slice and serve with the salad.