• Like most natural-born chefs, Matt often relies on his gut instead of recipes to create a delicious dish. Use this as a guideline for your own version and serve with freshly baked buttermilk biscuits.

• Sliced fennel
• Small amount of sliced onion
• Equal parts sugar and Champagne vinegar
• Dash of Pernod

Combine all ingredients in a food processor until completely mixed. Put in a pot and reduce on medium heat until thick and the sugar starts to bubble. Place in a jar or covered bowl in the refrigerator until ready to use.