Recipe - Blackberry Gastrique Roasted Baby Fennel And Arugula

5 cup Blackberries
2 cup Sugar
1 cup Rice wine vinegar
2 tablespoon Olive oil
Salt and pepper
12 Baby fennel
3 tablespoon Extravirgin olive oil
4 cup Arugula,; cleaned and
stemmed
Shaved ParmigianoReggiano
slices

Preheat the oven to 400 degree. In a sauce pan, mash the blackberries with
the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a
boil and reduce to a simmer. Cook the mixture for about 2530 minutes or
until the mixture becomes thick and syrupy. Remove from the heat and
strain. Season the fennel with olive oil, salt and pepper. Place the fennel
on a parchmentlined baking sheet and roast for 8 minutes. In a mixing
bowl, toss the arugula with the extravirgin 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
Recipe By :ESSENCE OF EMERIL SHOW #EE2413

Posted to MCRecipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:23 0500

From: Meg Antczak meginny@frontiernet.net