Thinking of trilogies, quite the vegetarian opposite alternative to the tur-duck-en, especially in miniature, somehow I came up with these. Endive, tomato and capers form the first trilogy. Then cheeses include feta, parmesan and percorino. Grated lemon, orange, and ginger together with chopped fennel, dill and flat leaf parsley, and finally coarse salt, pepper and ground fennel seed are the final threesomes.

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