For the Salad
2 large bulbs of fennel (about 1.25 lbs. trimmed of stalks)
1/2 cup chicken stock
1/4 teaspoon black truffle salt
3 tablespoons extra virgin olive oil
1 lb prawns, deveined and peeled, with tail on
2 large cloves garlic, minced
1/2 teaspoon marash chili
1/8 teaspoon truffle salt
5 cups arugula
Black Truffle Vinaigrette
1 teaspoon high quality aged balsamic vinegar such as Traditional Balsamic Vinegar, Reggio Emilia, Italy, Silver Label
2 tablespoons black truffle juice
1/4 teaspoon truffle salt
1 teaspoon black truffle oil
4 tablespoons extra virgin olive oil
Cut each fennel bulb into wedges, about 10 wedges per bulb. Put 1 1/2 tablespoons olive oil in a skillet over medium heat. Add the fennel and cook over medium low heat until golden brown, about 15 minutes. Add the chicken broth, cover skillet, and cook until caramelized, about 30 minutes additional. Season with truffle salt.
While the fennel is cooking, mix the prawns with 1 1/2 tablespoon olive oil, garlic, marash chili, and truffle salt in a bowl. Set aside for at least 15 minutes.
To make the vinaigrette, mix the aged balsamic vinegar, black truffle juice and salt. Add the black truffle oil, then the olive oil in a thin stream while whisking the dressing, causing the dressing to emulsify.
When the fennel is soft and caramelized, put another skillet over medium high heat. Add the prawns, including the olive oil and seasoning. Cook until the prawns are golden on the outside and have just begun the curl.
To serve, toss the arugula with the black truffle vinaigrette. Add the fennel and toss lightly. Divide the salad among 2 – 4 plates. Top with prawns and serve warm.