Arugula Salad with Baked Lemons, Grilled Asparagus and Shaved Fennel

From Paul Klitsie, Ristorante Fratelli
Serves 6
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Lemons:
3 large unwaxed (organic) lemons
12 ounces of fresh mozzarella balls sliced into ¼-inch-thick pieces
6 fresh basil leaves
6 ripe grape tomatoes, halved
1 sheet of parchment paper
2 tablespoons of extra virgin olive oil
Salt and fresh ground black pepper

Salad:
2 handfuls of arugula
½ bunch of thin asparagus, grilled in grill pan or over barbecue
1 medium-sized fennel bulb, shaved thinly over mandolin

Dressing:
4 tablespoons lemon juice (use the lemon flesh from the lemons)
8 tablespoons extra virgin olive oil
3 tablespoons crème fraiche
2 teaspoons warm honey
Salt and fresh ground black pepper to taste Before preparing the lemons, prep the grilled asparagus and leave the asparagus spears at room temperature. Preheat the oven to 400 degrees Fahrenheit. Remove top and bottom of the lemon but be careful not to “cut” the lemon open. Slice lemons in half crossways; then, with a small serrated knife, cut around the flesh but leave the skin intact. Take a soup spoon and carefully lift the flesh out of the lemon skin (and use the juice for the dressing). Lay the parchment paper onto a sheet pan and place the lemon halves on top. Cut a piece of mozzarella to fit inside each of the lemon halves, add a basil leaf and a grape tomato sliced in half, season with salt and pepper and cover with another slice of mozzarella. Then add a drizzle of extra virgin olive oil. The lemon half should be filled. Repeat the same process with the other lemon halves. Then put the lemons in the oven and bake about 10 to 15 minutes or until golden brown. Remove from the oven and let cool down for several minutes. Put the lemon juice, crème fraiche, salt, pepper and warm honey in a bowl and mix with a whisk till it loosens up a bit, then gently mix in the extra virgin olive oil and check for taste. Toss the arugula with the dressing and divide over six plates. Put the baked lemon in the middle and arrange the asparagus and fennel around it.

Enjoy by simply scooping the mozzarella mixture from the lemon and mixing the cheese with the salad.

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