For the cheese baskets:
3 oz. aged Bra cheese
3 oz. fresh Bra cheese
a dab of butter
For the salad:
2 medium sized fennels
10 chopped walnut kernels
1/4 lb. Bra cheese
How to make the Fennel Salad in Bra Cheese Baskets:
Using the larger holes in a cheese grater, grate the two cheeses, mix them together and then separate into 4 equal amounts. Line a cookie tray with buttered wax paper. Place the 4 parts of cheese on the paper and press them into circles about 6-7 inches wide. Bake for a few minutes until golden brown in a preheated oven at 400°F.
Remove the discs from the oven, liftimg them from the paper with a steel spatula, and place them into 4 small bowls. Shape the discs gently with your fingers against the sides before they cool, in order to achieve an attractive shape.
Clean the two fennels by removing the hard outer layer and rinse well. Cut them into very fine slices and place them in a salad bowl. Mix in the chopped walnuts and the thinly sliced Bra cheese.
Make a dressing by whisking together the extra virgin olive oil, the apple cider vinegar and the salt, then toss it with the fennel.
Gently lift the cheese baskets from the cups, placing them onto serving plates. Fill them with the salad and serve immediately, so that the dressing won’t ruin the shape of the baskets.