Goat Shoulder; so close

It has taken a bit of time to bring together the elements for this work in progress.  It is a braised goat shoulder served with a relish of tomato, olive, onion, tamarind and jalapeno.  The stick is a candied fennel branch rolled in goat cheese garnished with a tangle of watercress.  The one hitch in this dish is the candied fennel.  You have to eat it like sugarcane.  You chew and get bursts of fennel and orange with the saltiness from the smoked goat cheese.  The whole dish works, I am just not positive our guests will want to chew on a fennel branch.  Then again, I have been wrong many times before.  Perhaps if I put a fancy handle on the branch, similar to those used for poultry legs I could pull it off.