1 cup pickled beets *Sprinkle of fennel 1 avocado 4-6 oz. fresh mozzarella 1 lemon olive oil coarse sea salt *best-quality balsamic vinegar small handful chervil, leaves picked freshly ground pepper Place beets and fennel in a small bowl, squeeze half of lemon over, drizzle with a tablespoon or two of olive oil and sprinkle with sea salt. Set aside. Cut mozzarella into thin slices and set aside. Halve and pit avocado. Cut into slices, place in a bowl and squeeze the other half of the lemon over. When beets are done and cool enough to handle, slip skins off and cut into wedges. On a serving tray, make alternating layers of beet, avocado, fennel, and mozzarella. Drizzle with balsamic vinegar, sprinkle with salt and freshly ground pepper and scatter chervil sprigs on top.