- 3 heads of fennel
- 6 NJ peaches
- 1 red onion
- Optional: Blueberries and Gorgonzola Cheese
- 1/4 cup corn oil
- 1/2 cup white balsamic vinegar
- Juice of 1 naval orange
- 1/2 tsp. chopped tarragon
- 1/4 tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
To grill fennel:
Leaving the core intact on the fennel, stand the bulb up and cut the fennel in half vertically from top to bottom. Cut each half into four 1/4-inch thick slices ending with 8 slices. Place in a bowl and toss with olive oil. Place on pre-heated grill and grill each side of bulb or bulb wedges for about 10-20 minutes, until soft and tender. Remove from grill. Once cooled, cut out core from each piece. Then, cut the strips of fennel in half and set aside.
Cut the peaches in half and remove the pit. Then, cut each half into 3 pieces and brush both sides with oil. Place peaches on the grill, cover grill and cook until charred and softened, about 4 to 5 minutes per side.
Cut the bottom and top off the onion and remove the outer layer of skin. Slice onion into 1/4-inch rings. Drizzle the sliced onion with oil. Gill on a hot grill or on a non-stick pan for 5-7 minutes on each side until onion is tender and has begun to caramelize. Remove from heat. Once cooled, cut each ring into quarters.
Toss grilled peaches, fennel and onion in the tarragon dressing and place on a bed of
arugula. Optional: Top with blueberries and gorgonzola.