This was a great salad alternative from the Driscoll’s Berries kitchens using fennel, a completely underused vegetable in my opinion. The salad was served with roasted pork and would also go well with any meat or as part of a vegetarian dinner.
Roasted Fennel Salad with Blackberries and Gorgonzola
Salad:
2 Tbsp. extra-virgin olive oil, plus more for the baking sheet
3 bulbs (12-14 oz. each) fennel
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 pkg. (6 oz. or 1 ½ cups) Driscoll’s Blackberries
2 oz. Gorgonzola or Danish Blue crumbles
6 fresh rosemary sprigs for garnish
Honey Balsamic Dressing:
1 Tbsp. plus 1 tsp. balsamic vinegar
1 Tbsp. honey
2 tsp. finely chopped fresh rosemary
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1/3 cup extra-virgin olive oil
Roasted Fennel:
Preheat Oven to 425°F. Lightly oil a large rimmed baking sheet.
Quarter Each fennel bulb, then cut lengthwise into ¼ to ½ inch-thick slices, keeping the slices as intact as possible. Arrange fennel on baking sheet, overlapping as needed. Season with salt and pepper.
Roast, without turning fennel over, until lightly browned around the edges and just tender (about 20 minutes). Let cool.
Dressing:
Whisk together vinegar, honey, chopped rosemary, salt and pepper in a medium bowl. Gradually whisk in oil until blended.
To Assemble:
Add cooled fennel to bowl with dressing and toss gently. Gently fold in blackberries. Taste and adjust seasoning, if needed.
Divide salad among 6 plates. Top each with equal amounts Gorgonzola and rosemary sprig. Serve at room temperature.
From the Driscoll’s Berries kitchen
Heather in SF 
