A lovely and creative salad that will impress everyone!
Recipe by Toby Smith of Toby's Estate Coffee!
Coffee balsamic
1 teaspoon freshly ground coffee
1⁄2 cups hot water
3 tablespoons aged balsamic vinegar
2 tablespoons dark brown sugar
1 tablespoon extra virgin olive oil
3 cloves of garlic, minced
Salt and pepper to taste
Salad
1 large fennel bulb, sliced (about 2 cups)
3 tablespoons olive oil
6 cups baby arugula
1⁄2 cups pomegranate seeds
1⁄4 cups shredded mint leaves
2 tablespoons coffee balsamic
6 oz thinly sliced prosciutto, torn into strips
Salt and pepper to taste
- combine all of the balsamic ingredients in a bowl and whisk.
- toss fennel slices with olive oil and grill on a low heat, until they have softened and are golden.
- combine baby arugula, mint, coffee balsamic and a glug of olive oil and toss until coated.
- top with fennel, prosciutto, and pomegranate.
- season with salt and pepper
TIP:
The dressing can also be used to marinade all types of meats for comforting fall dinners.
Photography by
Susanna Blavarg
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