A lovely and creative salad that will impress everyone!

Subscribe to Sweet Paul


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



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

  1. combine all of the balsamic ingredients in a bowl and whisk.
  2. toss fennel slices with olive oil and grill on a low heat, until they have softened and are golden.
  3. combine baby arugula, mint, coffee balsamic and a glug of olive oil and toss until coated.
  4. top with fennel, prosciutto, and pomegranate.
  5. season with salt and pepper


The dressing can also be used to marinade all types of meats for comforting fall dinners.

Photography by Susanna Blavarg

Made it? Tell us about it–