Roasted Fennel Salad with Raspberries
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.
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
6
Perfect for:
New Years
Ingredients
- 1 Tbsp. plus 1 tsp. balsamic vinegar
- 1 Tbsp. honey
- 2 Teaspoons finely chopped fresh rosemary
- 1/2 Tsp. kosher salt
- 1/4 Tsp. freshly ground black pepper
- 1/3 Cup extra-virgin olive oil
- 2 Tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1/2 Tsp. kosher salt
- 1/4 Tsp. freshly ground black pepper
- 1 Package (6 ounces or 1 1/2 cups) Driscoll's Raspberries
- 2 Ounces Gorgonzola or Danish Blue crumbles
- 3 bulbs (12 to 14 ounces each) fennel
- 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
Directions
- Whisk together vinegar, honey, chopped rosemary, salt, and pepper in a medium bowl. Gradually whisk in oil until blended.
- 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.
- 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.
