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Glorious Vegan Fennel Salad with Roasted Grapes, Mint and Pistachios

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Servings: 4
Ingredients Method

Ingredients
  

Grapes
  • 1 lb.seedless red grapes
  • 2 teaspoons fennel seeds, crushed
  • 2 teaspoons of brown sugar
Salad
  • 2 fennel bulbs, cut into very thin slices (for really thin shaved slices use a mandoline) Reserve the fronds
  • 1/4 cup or more pistachios
  • 1/2 cup fresh mint leaves, roughly torn
  • 4 cups of baby romaine lettuce
  • 4 tablespoons lemon juice
  • 1 lemon zest
  • 3 teaspoons maple syrup or brown sugar
  • 1 tablespoon champagne vinegar
  • 1 tablespoon water or olive-oil
  • 1/4 teaspoon salt
  • Fresh ground black pepper

Method
 

Steps
  1. Heat the oven to 290 F. Line a baking sheet with parchment paper.
  2. Combine the fennel seeds, brown sugar, 2 tablespoons of water, and an 1/8 teaspoon salt in a medium bowl. Add the grapes and toss to coat the grapes in the mix.
  3. Place on the prepared baking sheet and roast for an hour or until the grapes are shrivelled and soft. let cool.
  4. Put the sliced fennel in a large bowl. Whisk together the lemon juice, maple syrup, oil or water, 1/4 teaspoon salt and some fresh ground black pepper.Taste and adjust acidity - adding more water or oil if needed.
  5. Pour the lemon mixture over the fennel and toss so it is all coated in the dressing.
  6. Set aside for ten minutes to soften.
  7. Strip some of the leafy fronds from the fennel.
  8. Just before serving, mix the lemon zest, mint, fronds and half the pistachios into the fennel bow. Add half the roasted grapes and lightly toss.
  9. Place the romaine leaves on a large platter. Top and spread with the fennel mixture. Scatter the remaining grapes and pistachios over the top. Top with fresh ground black pepper.