A lovely and creative salad that will impress everyone!

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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

  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

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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