Ingredients
SaladHoney and black garlic vinaigrette
1° / Cut the fennel into slices and place the pieces on a baking sheet covered with baking paper. On another sheet, arrange the grape bunches. Add a drizzle of olive oil over everything, as well as a little salt. Place in the oven for 20min at 200°C.
2° / For the vinaigrette, the proportion is 1/3 cider vinegar, 2/3 olive oil (or a neutral oil). Then add a teaspoon of our chestnut honey and black garlic preparation. You can add more depending on the amount of vinaigrette by tasting between each spoonful. Finish with a pinch of salt.
3° / In the bottom of the plate, arrange a few leaves of red cabbage heart or endive for crunch. Then, the roasted fennel and grapes. Then the burrata heart (which you can replace with seasoned whipped ricotta). A few roasted fennel seeds, then the vinaigrette.
