This simple one-pot appetizer creates the most delicious fennel you'll ever have. It involves caramelizing them in a pan until they're tender, golden, and have developed a deep and rich flavor. Just top with a bit of chevre and lemon zest and enjoy!
Cut the stems and fronds off the fennel bulbs and set them aside for later. Cut the fennel bulbs vertically into 1/4-inch thick slices. Mix together the sugar, salt, and pepper in a small dish and set aside.
Heat the olive oil over medium heat in a wide and shallow pan until hot. (You will likely either need to work in two batches, or you could use two wide pans on two burners simultaneously, adding enough olive oil to each pan to cover the bottom in a thin even layer.)
Add a single layer of the fennel bulb slices and sprinkle with half the sugar mixture, then flip them and sprinkle with the remaining sugar mixture. Reduce heat to medium-low, cover, and cook undisturbed for 5 minutes.
Remove the lid and continue cooking for another 5 minutes, then increase the heat to medium high and continue cooking until the fennel is golden on the bottom. Cover, remove from heat, and allow to sweat for 5 minutes so the fennel can sit in and re-absorb their juices.
Sprinkle the serving platter with half the fennel fronds and half the goat's cheese, then place the caramelized fennel bulbs on top, and sprinkle with the remaining half of the fronds, the goat cheese and lemon zest. Serve immediately.