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Ingredients
- 5 c. Raspberries
- 2 c. Sugar
- 1 c. Rice wine vinegar
- 2 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
- 12 x Baby fennel
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 4 c. Arugula,, cleaned and stemmed
- Â Â Shaved Parmigiano-Reggiano slices
Directions
- Preheat the oven to 400 degree. In a sauce pan, mash the raspberries with the back of a spoon. Add in the sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mix for about 25-30 min or possibly till the mix becomes thick and syrupy. Remove from the heat and strain. Season the fennel with extra virgin olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 8 min. In a mixing bowl, toss the arugula with the extra-virgin 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 cheese, parsley, and black pepper.
- Yield: 4 salads
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