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Mix Berry with Cold Truffle Veloute Bitter Green, Shaved Fennel and Pecorino Shaving

handful of arugula leaves
1 tbsp almonds
1 tbsp pistachios
½ cup fennel bulbs
½ cup cream
1tbsp black truffle oil
salt to taste
whole black pepper to taste
2 tbsp fresh mulberry
2 tbsp pomegranate
2 tbsp dried cherries
1 tbsp frozen blueberries
2 tbsp grana padano cheese
Pick, clean and wash the arugula and set it aside. Roast almonds and pistachios. Cut them into slices. Cut fennel into thin slices. To make the truffle veloute reduce the cream to half and add in the truffle oil, season it and let it cool. To assemble the salad toss the arugula, berries, pomegranate and fennel shavings with truffle veloute. Season the salad and plate it in a cold plate and garnish with grana padano shavings and nuts.
Recipe courtesy: Chef Malcolm Pereira, Head Chef, The Sassy Spoon

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