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Fennel Raspberry Salad
Serves6
Cooking time
30m
This beautiful combination of raspberries and slightly caramelized fennel works best as a plated salad, rather than a tossed salad in a bowl. Treat dinner guests to a restaurant-style first course with minimal effort. It makes a deliciously light salad for a holiday meal that will continue with heavier fare.
Ingredients
Salad
2 Tbspextra-virgin olive oil, plus more for the baking sheet
1/2 tspsea salt
1/4 tspground black pepper
3bulbs fennel
2 punnetsDriscoll's Raspberries
55ggorgonzola or Danish blue crumbles
6fresh rosemary sprigs for garnish
Honey Balsamic Dressing
1 1/2 Tbspbalsamic vinegar
1 Tbsphoney
2 tspfinely chopped fresh rosemary
1/2 tspsea salt
1/4 tspground black pepper
1/3 cupextra-virgin olive oil
Method
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Fennel
Preheat oven to 220°C. Lightly oil a large rimmed baking sheet. Quarter each fennel bulb, then cut lengthwise into 6 to 12 mm thick slices, keeping the slices as intact as possible. Arrange fennel on the baking sheet, overlapping as needed. Season with salt and pepper. Roast, without turning fennel over, until lightly browned around the edges and just tender, about 20 minutes. Let cool.
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Dressing
For the dressing whisk together vinegar, honey, chopped rosemary, salt, and pepper in a medium bowl. Gradually whisk in oil until blended. Add cooled fennel to bowl with dressing and toss gently. Gently fold in raspberries. Taste and adjust seasoning, if needed.
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Serving
Divide salad for 6 plates. Top each with equal amounts Gorgonzola and a rosemary sprig. Serve at room temperature.
