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Salad of Shaved Fennel, Crispy Pear and Provolone with an 'Esperetto' of Rasberry
Salad
Juice of half a lime
1 firm pear
1 bulb of fennel
100g sliced mild provolone
Espretto
1⁄2 cup of raspberry vinegar
1⁄4 cup of red wine
1 tsp of good quality raspberry jam
1⁄4 cup of caster sugar
1. Using a mandolin carefully slice the pear and shave the fennel as thinly as possible.
2. Squeeze the lime juice over the fennel, mix and set aside.
3. For the ‘Espretto’, use a heavy based saucepan and bring the vinegar and red wine to the boil. Add raspberry jam and sugar, stir to dissolve.
4. Reduce for further five minutes.
5. Remove from the heat and add fresh raspberries. Allow to cool.
6. To serve, place a bed of rocket or mixed salad leaves in the centre of a plate.
7. Use half the pear, fennel and provolone and layer on top of the salad to create a stack. Spoon the ‘Espretto’ around the salad on the plate.
8. Garnish with a ribbon of cucumber and freshly cracked black pepper.
9. Left over ‘Espretto’ will keep in an air-tight container in the refrigerator for up to two weeks.
Wine Suggestion: Tempus Two 2004 Botrytis Semillon
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