Fennel Custard with Tapenade Vinaigrette

Bring two quarts of salted water to a boil. Set up an ice bath near by. Blanch the parsley and fennel for 1 minute in the boiling water. Dip in ice bath, place in colander and pat dry. Puree in a food processor till blended and smooth. Pass through a food mill to remove any solid bits.
Preheat oven to 350° F. In a medium mixing bowl, whisk together the cream and eggs. Once combined, add the fennel/parsley puree and evenly blend. Add the grated Parmesan cheese, fennel pollen and salt and pepper to taste.
Coat six, 4 ounce ramekins with cooking spray. Fill each ramekin two thirds filled with the fennel custard. Set the ramekins in a large baking dish; fill baking dish with hot water halfway up the sides of the ramekins. Cover with aluminum foil. Bake for 30 to 35 minutes until the custard's center is firm. Remove from oven and let it sit and rest for about 30 minutes. Run a knife around each custard and invert, unmolding onto the center of individual plates. Drizzle Tapenade Vinaigrette around each plate edge. Garnish with parsley leaves and sliced cherry tomatoes. Serves 6.

Tapenade Vinaigrette