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Roasted Fennel and Calabrese Salami with Honey Mustard Vinaigrette

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1 package sliced Calabrese salami
1 fennel bulb, green stems removed
10 ml (2 tsp.) oil
45 ml (3 tbsp.) water
Salt and pepper to taste

15 ml (1 tbsp.) honey
15 ml (1 tbsp.) Dijon mustard
30 ml (2 tbsp.) white balsamic vinegar (or rice vinegar)
45 ml (3 tbsp.) olive oil
15 ml (1 tbsp.) grey shallots, finely sliced
2.5 ml (1/2 tsp.) salt


Preheat oven to 450°F.
Combine vinaigrette ingredients, set aside.
Crumple reach salami slice to give it volume, set aside.
Cut fennel into quarters keeping the root end intact so the pieces stay together.
Place fennel on a parchment paper-lined baking sheet. Oil and season with salt and pepper.
Tent the baking sheet with aluminum foil so the fennel will cook in its own steam.
Bake about 20 minutes. Check for doneness: it’s done when you can easily pierce it with a fork.
Remove foil and continue roasting 5 minutes until fennel starts to colour.
Place crumpled salami slices on each piece of fennel.
Return to oven until salami starts to brown around the edges.
Serve immediately with the vinaigrette.

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