Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
½ cup hazelnuts 2 whole Fuyu persimmons 1 bulb fennel, top and bottom trimmed 3 tablespoons fennel oil 1 1/2 tablespoons white balsamic vinegar Kosher salt and freshly ground black pepper 8 cups arugula 12 slices Prosciutto di San Daniele, very thinly sliced
Preheat an oven to 350F.
Place the hazelnuts on a baking sheet and roast in the oven until golden and fragrant, about 11 to 12 minutes.
Remove from the oven and place in a terry cloth towel and rub the skins to partially remove them. If there are some dark skins remaining, leave them.
When the hazelnuts are cool, chop coarsely and set aside in a small bowl.
Cut the top and bottom off the persimmons. Using a small knife, peel the shin and discard. Cut into wedges and set aside. Using a mandolin or sharp knife, slice the fennel bulb into paper thin slices.
In a small bowl, whisk together the fennel oil and white balsamic vinegar. Season with salt pepper.
To serve, place the sliced fennel, arugula, persimmon wedges and hazelnuts together in a bowl. Add the dressing and gently toss together.
Place in a serving bowl and curl and tuck the prosciutto into and around the salad.
1/2 cup extra virgin olive oil 2 ½ tablespoons fennel seeds Heat a dry frying pan over medium heat. Add the fennel seeds and shake the pan constantly for 15 to 30 seconds. Do not allow them to turn brown.
Grind the fennel seeds in a coffee or spice grinder or a mortar and pestle until coarsely ground. Place the olive oil and fennel seeds in a jar and shake. Let sit for 2 hours.
Strain before using.
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