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Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar

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Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar

A simple yet elegant fresh summer salad that is perfect for easy entertaining.  Mandarin segments are poached in a white wine and sugar syrup and paired with shaved fennel and thinly sliced prosciutto.  It's all dressed up with our Grapefruit Juniper and Honey Vinegar


1 Fennel Bulb with Frond
2 Mandarins
Drizzle of Olive Oil
Wozz! Grapefruit Juniper Honey Vinegar
Salt Pepper
Chives (for garnish)
Ground Sumac (for garnish - optional)
1 Cup Water
1/2 Cup Sugar
1 oz White Wine

Step 1 Shaved Fennel:

1 bulb Fennel

Remove the top part of the fennel, cut the bulb into quarters, removing the core, leaving enough to keep each quarter intact.

Using a mandolin or vegetable peeler, shave down each quarter. Store shavings in cold water to prevent browning.   

Roughly chop a little of the fennel fronds for garnish

Step 2 Poached Mandarin Segments:

2 Mandarins (peeled, pith removed and segmented)

Poaching Liquor:

1 cup Water
1/2 cup Sugar
1 oz White Wine

In a small saucepan on stovetop, bring poaching liquor to a boil, ensuring all sugar has dissolved.  Blanch the mandarin segments for 1-2 minutes.  Remove and set aside to cool. Discard the poaching liquid.

Construct The Salad:

Arrange prosciutto on a serving platter as desired.

Drain the fennel and squeeze out any excess water.  Transfer to a mixing bowl and season with a good pinch of salt and pepper. Add three tablespoons of Wozz! Grapefruit Juniper Honey Vinegar and mix well.

Layer a bed of fennel on the serving platter of prosciutto, sprinkle the mandarin segments and top off with any remaining fennel.

Garnish with your favorite herbs (chives and chopped up fennel fronds are a nice garnish) a pinch of sumac and an extra drizzle of Wozz! Grapefruit Juniper Honey Vinegar and extra virgin olive oil.


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