Fennel bulb, cored and cut into 6 wedges
1/2 cup celery leaves
Hazelnuts, toasted very well
Balsamic, 30 year aged
Extra virgin olive oil, cold press
1 mashed cloves black garlic
1/2 T red wine vinegar
1/2 T granulated sugar
1 1/2 cups buttermilk
3 cups mayo
1/4 T onion powder
1/4 cup minced Italian parsley
1/4 cup minced chives
1/2 T fresh lemon juice
1. Toss fennel with olive oil, and roast fennel at 375o until well caramelized, approximately 30 minutes.
2. Mix garlic, vinegar, sugar, buttermilk, mayo, onion powder, parsley, chives and lemon juice in a blender till incorporated.
3. For plate up, smear a bit of the black garlic sauce on the plate, arrange the fennel, dust with a little pollen, hazelnuts, shaved reggiano, balsamic and olive oil and the scattered celery leaves.
*While this recipe is not gluten-free, certain ingredients can be replaced or removed to achieve a gluten-free dish.