Lay out a square of parchment paper large enough to spread out the almonds. Put almonds and brown sugar in a small fry pan. Cook over medium heat, stirring constantly, until brown sugar has melted. Cool on a sheet of parchment paper.
Remove fronds from fennel bulb. Cut bulb in half top to bottom. Remove fennel core. Cut fennel very thinly with a knife or a mandalin.
Chop figs into 1/4 pieces. Sprinkle lightly with cornstarch as you work to keep fig from sticking, if needed.
Peel orange and divide into sections.
Very thinly slice 4 slices of red onion.
Remove seeds from kalamata olives and slice.
To assemble salads: On 4 salad plates layer fennel then oranges, figs, red onion, almonds, and olives. Drizzle each salad with balsamic vinegar.
Ingredients
Directions
Lay out a square of parchment paper large enough to spread out the almonds. Put almonds and brown sugar in a small fry pan. Cook over medium heat, stirring constantly, until brown sugar has melted. Cool on a sheet of parchment paper.
Remove fronds from fennel bulb. Cut bulb in half top to bottom. Remove fennel core. Cut fennel very thinly with a knife or a mandalin.
Chop figs into 1/4 pieces. Sprinkle lightly with cornstarch as you work to keep fig from sticking, if needed.
Peel orange and divide into sections.
Very thinly slice 4 slices of red onion.
Remove seeds from kalamata olives and slice.
To assemble salads: On 4 salad plates layer fennel then oranges, figs, red onion, almonds, and olives. Drizzle each salad with balsamic vinegar.