Roasted Fennel Salad with Raspberries



  • 2 Tablespoons extra-virgin olive oil, plus more for the baking sheet

  • 1/2 Tsp. kosher salt

  • 1/4 Tsp. freshly ground black pepper

  • 3 bulbs (12 to 14 ounces each) fennel

  • 1 1/2 cups fresh Raspberries

  • 2 Ounces Gorgonzola or Danish Blue crumbles

Honey Balsamic Dressing:

  • 1 Tbsp. plus 1 tsp. balsamic vinegar

  • 1 Tbsp. honey

  • 2 Teaspoons finely chopped fresh rosemary

  • 1/2 Tsp. kosher salt

  • 1/4 Tsp. freshly ground black pepper

  • 1/3 Cup extra-virgin olive oil


  1. Preheat oven to 425°F. Lightly oil a large rimmed baking sheet.

  2. Quarter each fennel bulb, then cut lengthwise into 1/4- to 1/2-inch-thick slices, keeping the slices as intact as possible. Arrange fennel on baking sheet, overlapping as needed. Season with salt and pepper.

  3. Roast, without turning fennel over, until lightly browned around the edges and just tender, about 20 minutes. Let cool.

  4. Meanwhile, whisk together vinegar, honey, chopped rosemary, salt, and pepper in a medium bowl. Gradually whisk in oil until blended.

  5. Add cooled fennel to bowl with dressing and toss gently. Gently fold in raspberries. Taste and adjust seasoning, if needed.

  6. Divide salad among 6 plates. Top each with equal amounts Gorgonzola Serve at room temperature.

| Adapted from Driscoll’s