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Blackberry Gastrique, Roasted Baby Fennel And Arugula

  • Yield: 4 salads


  • 5 cups blackberries
  • 2 cups sugar
  • 1 cup rice wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
  • 12 baby fennel
  • 3 tablespoons extra-virgin olive oil
  • 4 cups arugula, cleaned and stemmed
  • Shaved Parmigiano-Reggiano 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 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.