INGREDIENTS

1. 1 Fennel With Fronds, cored
2. 4 Celery stalks, thinly sliced
3. 3 Persian Cucumber, thinly sliced
4. 4T Olive Oil
5. 4T Lemon Juice, freshly squeezed
6. Flaky sea salt and freshly ground black pepper, to taste
7. 1 Burrata Cheese Ball, sliced
8. 2T Bacon, roasted and diced
9. 4 Eggs, poached

TOPPING

• Micro Greens
• Black peppercorns, coarsely ground

DIRECTIONS

1. Cut away fennel bulb from stems and fronds
2. Using a mandoline, thinly slice the  fennel bulb
3. Thinly slice stems and chop fronds
4. Thinly slice celery and cucumber
5. In a bowl, toss fennel and celery
6. Add lemon juice to fennel mixture
7. Refrigerator for 1 hour
8. Add cucumber, olive oil, salt and pepper to fennel mixture
9. Refrigerate for 15 minutes or more before serving
10. Poach eggs and place on paper towel to get rid of excess water

ASSEMBLY AND PLATING

1. Place fennel mixture in the middle of the plate
2. Top with Burrata cheese
3. Top with egg
4. Sprinkle some bacon on the top
5. Sprinkle with coarsely ground black pepper
6. Top with some of micro greens and serve