Roasted Fennel Raspberry Salad
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Roasted Fennel Raspberry Salad

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 Tablespoons extra-virgin olive oil, plus more for the baking sheet
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 bulbs fennel
2 punnets Driscoll's Raspberries
55g Gorgonzola or Danish Blue crumbles
6 fresh rosemary sprigs for garnish

Honey Balsamic Dressing
1 1/2 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/3 cup extra-virgin olive oil

  • Serves 6
  • Lunch

Method

Preheat oven to 220°C. Lightly oil a large rimmed baking sheet.

Quarter each fennel bulb, then cut lengthwise into 6 to 12mm thick slices, keeping the slices as intact as possible. Arrange fennel on 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.

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.

Divide salad for 6 plates. Top each with equal amounts Gorgonzola and a rosemary sprig. Serve at room temperature.

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