Marinated Goat Cheese with Caramelized Fennel and Figs
Finely dice the dried figs. Crumble the dried chili. Peel and finely chop the shallot. Mix both in a bowl with the lemon juice, olive oil, crumbled chili, salt, and pepper.
Place the goat cheese in a sealable container, and pour the marinade over it. Marinate overnight in the refrigerator.
The day of serving, roast the fennel in a heavy, dry pan. Sprinkle with the sugar, and caramelize, stirring often. Transfer to a piece of parchment paper. Cool, and then break apart.
Remove the cheese from the refrigerator, and let rest for 30 minutes at room temperature. Transfer to a small bowl, then garnish with the caramelized fennel brittle.