Fennel, Prosciutto & Pomegranate Salad with Coffee Balsamic allows your salad to be fresh and flavorful with the fun of coffee included. You’ll want to prepare your Coffee Balsamic ahead of time for a stress free lunch or to serve along side dinner. Anyone who enjoys a good salad will instantly taste the gourmet of this Fennel, Prosciutto & Pomegranate Salad with Coffee Balsamic. Enjoy this recipe below using your favorite Sasquatch Coffee.
Coffee balsamic
- 1 teaspoon freshly ground coffee
- 1⁄2 cups hot water
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon extra virgin olive oil
- 3 cloves of garlic, minced
- Salt and pepper to taste
Salad
- 1 large fennel bulb, sliced (about 2 cups)
- 3 tablespoons olive oil
- 6 cups baby arugula
- 1⁄2 cups pomegranate seeds
- 1⁄4 cups shredded mint leaves
- 2 tablespoons coffee balsamic
- 6 oz thinly sliced prosciutto, torn into strips
- Salt and pepper to taste
- combine all of the balsamic ingredients in a bowl and whisk.
- toss fennel slices with olive oil and grill on a low heat, until they have softened and are golden.
- combine baby arugula, mint, coffee balsamic and a glug of olive oil and toss until coated.
- top with fennel, prosciutto, and pomegranate.
- season with salt and pepper
SRC: Find Tips for making this Fennel, Prosciutto & Pomegranate Salad with Coffee Balsamic at: www.sweetpaulmag.com/food/fennel-prosciutto-amp-pomegranate-salad-with-coffee-balsamic