Grilled fennel with perennial Dutch cheese

Fennel the tubers from top to bottom in 4 slices. Stir fennel in plenty of boiling water with salt in approx. 5 min. Drain the fennel. Combine oil with balsamic vinegar in a low dish. Drain fennel slices by dressing, cover and keep at room temperature until used.

Fennel slices on well greased griddle or grill topper on each side for 3 to 4 min. Grilling. Occasionally cover with remaining dressing. Place fennel slices on a scale, sprinkle with thyme and, if necessary, salt and pepper and scrape cheese on top. Serve fennel warm or lukewarm. As a starter, delicious with ciabatta with olives and as a side dish delicious with Mediterranean dishes with lamb.