Recipes

Core the tomatoes and slice them into thick rounds.  Place them in a single layer on a serving platter.  Trim the fennel of its stalks so only the bulb remains (you can reserv some of the fennel fronds for garnish if you like).  Remove the outermost layer of the bulb.  Slice the bulb in half lengthwise. Using a mandolin, finely shave the fennel into paper thin slices.  Transfer the slices to a bowl and toss them with the lemon juice.  Drizzle the tomatoes with a good amount of good quality Extra Virgin olive oil.  Sprinkle the tomatoes with maldon and grind black pepper over the top.  Sprinkle the shaved fennel over the tomatoes and top with micro greens.  Serve immediately.