- 2 1/2 cups blackberries
- 1 cup sugar
- 1/2 cup rice wine vinegar
- 12 baby fennel or two bulbs cut into 8 pieces, core trimmed
- 2 tablespoons olive oil
- Salt and pepper
- 8 cups arugula, cleaned and stemmed
- 3 tablespoons extra-virgin olive oil
- Shaved Parmigiano-Reggiano
- Chopped fresh parsley
Preheat the oven to 400 degrees F.
In a sauce pan, add the blackberries, sugar, and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 20 minutes or until the mixture becomes thick and syrupy. Remove from the heat, strain, and set aside to cool.
Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 12 to 15 minutes, turning midway, until tender. Remove from the oven and set aside to cool.
In a mixing bowl, toss the arugula with the extra-virgin olive oil, salt and pepper. Mound the greens in the center of the plate. Arrange the roasted fennel around the greens. Drizzle the gastrique over the greens. Garnish with the shaved Parmesan, parsley, and black pepper.
Fennel and Chard With Parmesan
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
Arugula And Prosciutto Salad With Pears, Blue Cheese And Pecans
Grape, Stilton And Walnut Focaccia
Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut And Goat Cheese Salad With Diced Fuji Apples And Blackberry Vinaigrette
Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta
Caramelized Walnut, Goat Cheese And Arugula Salad
Roasted Beet And Smoked Sturgeon Salad With Vodka Vinaigrette
Chilled Roasted Beet And Fennel Soup With Apple-mint Crema And Toasted Pistachios
Duck Confit Salad With Dried Berries, Stilton Cheese, And Vanilla Shallot Vinaigrette