Blackberry Gastrique, Roasted Baby Fennel and Arugula
This warm salad is delicious made with fresh blackberries when in season, but may also be made with frozen berries any time of the year.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Plate
- Pepper mill
Ingredients
- 2 1/2 cups blackberries
- 1 cup sugar
- 1/2 cup rice wine vinegar
- 12 baby fennel or two bulbs cut into 8 pieces, core trimmed
- 2 tablespoons olive oil
- Salt
- pepper
- 8 cups arugula, cleaned and stemmed
- 3 tablespoons extra-virgin olive oil
- Shaved Parmigiano-Reggiano
- Chopped fresh parsley
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