Daniel Briere’s Fennel with Balsamic Vinegar Syrup
Rating:(1 rated)
Ingredients
1 cup (250 ml) balsamic vinegar
1 bulb fennel, cored and cut into sticks
Black or red Hawaiian coarse salt
Preparation
In a small saucepan, bring the vinegar to a boil. Reduce over medium heat until syrupy. Let cool.
Place the fennel in a serving dish. Drizzle with the balsamic vinegar and sprinkle with salt.
Description
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