Slice a fennel bulb very finely with the mandoline and crisp in ice water for 10 mins.
Drain and dry, season with salt , pepper, white wine vinegar, olive oil and 1/2 tsp fennel flowers
Mix 2 green fig leaves with 100 ml olive oil with the stick blender during 3 mins. Drain trough a cheese cloth.
Serve as shown with 3 tbsp fig leaf oil, 100g burrata and 3 tbsp hacked and toasted pistachio nuts
(Blend Brothers recipe)
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