- 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 and pepper
- 8 cups arugula, cleaned and stemmed
- 3 tablespoons extra-virgin olive oil
- Shaved Parmigiano-Reggiano
- Chopped fresh parsley
Preheat the oven to 400 degrees F.
In a sauce pan, add the blackberries, sugar, and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 20 minutes or until the mixture becomes thick and syrupy. Remove from the heat, strain, and set aside to cool.
Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 12 to 15 minutes, turning midway, until tender. Remove from the oven and set aside to cool.
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 Parmesan, parsley, and black pepper.
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