We're having a little dinner party next week and I'm fixing Will Owen's pork shoulder roast (coming up on my two year anniversary doing that) which, prior to browning, has a mix of fennel seed, garlic, crushed red pepper and salt rubbed into slashes. I also want to fix a Batali salad whose main ingredients are shaved fennel, pomegranite 'seeds' and blood orange. Is that too much fennel flavor for one meal? The meat really wouldn't suffer from the seed being left out. And I understand that there are a few crazy people (J/K) who don't care for the flavor. With the salad, it would be easy enough to eat around the fennel. I'm already deleting the fennel seed from Hazan's polenta shortcake (yes, I really DO love fennel). I think I already know the answer (ditch the seed) but would appreciate any opinions. In a perfect Chow-world, y'all will say 'hell, no, leave the seeds in' :) TIA.