Berry, Fennel and Belgian endive Salad
Oh, man…nothing does it for me in the summer than the combination of bitter greens with the tender sweetness of fresh berries.

What You'll Need
Dressing:
2 cups dry white wine
3 tablespoons brown rice syrup
Grated zest of 1 orange
Juice of 1 orange
1/2 teaspoon sea salt
1 dried chili, left whole
1/3 cup extra virgin olive oil

Salad:
2 tablespoons extra virgin olive oil
2-3 cloves fresh garlic, finely minced
2-3 shallots, finely minced
Sea salt
10-12 cherry tomatoes, halved
2 sprigs fresh basil, leaves left whole
1/4 cup pine nuts
Juice of 1 fresh lemon
1 fennel bulb, thinly sliced or shaved
2-3 Belgian endive, thinly sliced on the diagonal
1-2 cups fresh summer berries, blueberries, raspberries, blackberries or a mix
2-3 cups spring mix or other baby greens

Instructions
Combine the dressing in a sauce pan and place over medium heat. Bring to a boil, uncovered.
Reduce heat to low and cook until the contents have reduced by about one third, 15-25 minutes.
Strain through a fine sieve and set aside.
While the dressing reduces, prepare the salad.
Place oil, garlic and shallot in a skillet over medium heat. When the shallots begin to sizzle, add a pinch of salt and sauté shallots for 1-2 minutes.
Stir in cherry tomatoes and basil leaves, season lightly with salt and sauté just until tomatoes begin to wilt, about 3 minutes.
Turn off heat and stir in pine nuts and lemon juice.
When dressing is ready, toss with fennel and endive.
To serve, arrange greens on a serving platter, top with fennel and endive and berries, then spoon cherry tomatoes over top.
Makes 4-6 servings.

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