Blackberry Gastrique, Roasted Baby Fennel And Arugula

Recipe Ingredients

5 cups	1185ml	Blackberries
2 cups	396g / 13oz	Sugar
1 cup	237ml	Rice wine vinegar
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Baby fennel
3 tablespoons	45ml	Extra-virgin olive oil
4 cups	948ml	Arugula - cleaned and stemmed
		Shaved Parmigiano-Reggiano cheese
		Chopped parsley

Recipe Instructions

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 25 to 30 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 parchment-lined baking sheet and roast for 8 minutes.

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 cheese, parsley, and black pepper.

This recipe yields 4 salads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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