Roasted Grape and Fennel Salad

“ロースト葡萄とフェネルのサラダ”

Roasting grapes intensifies its sweetness and sour note. I used the vibrant cooking juices as a warm dressing, pouring it over the fennel.

Ingredients (serves 2)

Fennel   1bulb

Black grape   150g(remove stem)

Thyme   3sprigs

Salted black olives   5(pitted, teared into small pieces)

Olive oil   1tbsp

For the Dressing

Wholegrain mustard   2tsp

Honey   1tsp

Fennel seed   1/3tsp

White wine vinegar   2tbsp

Extra virgin olive oil   1.5tbsp

Salt and pepper   to taste

1. On a parchment paper-lined oven tray, coat the grapes and thyme sprigs with olive oil, salt, and pepper. Bake in the oven at 200°C for 30 minutes. Once the grapes are cooked, coat them with a tablespoon of the dressing and the black olives.

2. Shave the fennel using a mandoline slicer and dress it with the remaining dressing. Plate the fennel and grapes, drizzling the vibrant cooking juices on top.