2 fennel bulbs, cored & quartered in wedges
1/2c grated pecorino romano/parmesan
1/2c seasoned bread crumbs
1/ tsp rosemary
1/2tsp black pepper
black sesame seeds
2lbs mixed greens for salad
Preheat oven to 375
With a brush spread mayonaise evenly on all sides of fennel pieces. In a pie plate stir together crumbs, cheese, rosemary, pepper and seeds.
Place each wedge into the crumbs and coat using a fork to lift and coat wedges. Place on a lightly greased baking sheet. Sparingly drizzle some evoo over top and bake for 1/2hr.
Toss salad with oil and vinegar and place 2 wedges ontop of salad.
This could be an entree or side vegetable dish.