Roasted Fennel Salad with Raspberries

Prep Time:10 minutes

Cook Time:20 minutes

Servings:6

Description:
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
3 bulbs (12 to 14 ounces each) fennel
1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
1 package (6 ounces or 1 1/2 cups) Driscoll's Raspberries
2 ounces Gorgonzola or Danish Blue crumbles
6 fresh rosemary sprigs for garnish

Honey Balsamic Dressing

1 tablespoon plus 1 tsp. balsamic vinegar
1 tablespoon honey
2 teaspoons finely chopped fresh rosemary
1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
1/3 cups extra-virgin olive oil

Directions
Nutrition
Reviews

Roasted Fennel

Preheat oven to 425°F. Lightly oil a large rimmed baking sheet.
Quarter each fennel bulb, then cut lengthwise into 1/4- to 1/2-inch-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.

Dressing

Whisk together vinegar, honey, chopped rosemary, salt, and pepper in a medium bowl. Gradually whisk in oil until blended.

To Assemble

Add cooled fennel to bowl with dressing and toss gently. Gently fold in raspberries. Taste and adjust seasoning, if needed.
Divide salad among 6 plates. Top each with equal amounts Gorgonzola and a rosemary sprig. Serve at room temperature.

Amount Per Serving