🍽️ Braised Fennel with Burrata and Grape-Walnut Vinaigrette

Name: Braised Fennel with Burrata and Grape-Walnut Vinaigrette
Total time: 30 min
Yield: 4 servings
Ingredients: fennel 4 pcs; olive oil 4 tbsp; salt pinch; pepper, black ground pinch; sugar pinch; grapes, dark 100 g; walnut kernels 30 g; balsamic vinegar, dark 1 tbsp; honey 1 tsp; buffalo burrata 400 g

350 kcal · 30 min · 4 servings

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Ingredients

fennel 4 pcs
olive oil 4 tbsp
salt pinch
pepper, black ground pinch
sugar pinch
grapes, dark 100 g
walnut kernels 30 g
balsamic vinegar, dark 1 tbsp
honey 1 tsp
buffalo burrata 400 g

Instructions

1. Preheat the oven to 200 °C (top/bottom heat). Thoroughly clean the fennel, separate the dill-like greens and set aside. Cut the bulbs into sixths or eighths depending on size and remove the stalks and core.
2. Toss the fennel pieces in a baking dish with 2 tbsp olive oil, salt, pepper and a pinch of sugar and roast in the oven for about 50–60 minutes until soft and golden brown.
3. In the meantime, wash the grapes and slice them thinly. Roughly chop the walnuts. In a bowl, combine the grapes, fennel greens, balsamic vinegar, 2 tbsp olive oil and the nuts and season with honey, salt, pepper and sugar.
4. Take the fennel out of the oven and arrange it on a serving platter or a large plate. Gently pat the burrata dry and place it in the center on the fennel. Drizzle the dressing over it and serve the braised fennel with burrata and grape-walnut vinaigrette. Enjoy your meal!

Nutrition per serving

kcal: 350
Protein: 10 g · Fett/Fat: 27 g · Carbs: 20 g