JOYFUL FEAST
RIPE AND JUICY STONE FRUIT PROVIDES A SPECIAL FESTIVE TREAT FOR SHARING AT THE TABLE
ROASTED FENNEL, PLUM AND ESCHALOT SALAD
Serves 6-8
2 large fennel bulbs
3 sweet plums
30g parmesan cheese
6 eschalots
50ml raspberry vinegar
50ml olive oil
Fresh dill, to garnish
1. Preheat your oven to 170°C.
Slice fennel bulbs vertically about 2-3cm thick, trimming the top and removing fronds (you can save some for garnishing later).
