Golden Beet And Fennel Salad With Gorgonzola Flan And Candied Pecans

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2 bunches (about 10) mini golden beets


1 fennel bulb, sliced, plus 1 tablespoon green fennel fronds, chopped

1 lemon, zested and juiced

2 tablespoons Italian parsley leaves

1 tablespoon olive oil

Freshly ground black pepper

1 1/2 cups pecans

3 tablespoons corn syrup

2 tablespoons sugar

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper

5 large egg yolks

1 cup heavy whipping cream

1 cup half-and-half

5 ounces Gorgonzola, crumbled

2 tablespoons snipped chives

3 tablespoons minced Italian parsley leaves

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