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Summer New Zealand Tamarillo Salad

with shaved fennel, aged balsamic vinegar and manuka honey


3 red tamarillos
3 gold tamarillos
1 fennel bulb large
225 gms mixed organic greens
1/2 cup aged balsamic vinegar (12 yr old)
1tbs sugar
1 tbs manuka honey
1/2 cup avocado oil
Sea salt to taste
Fresh ground black pepper to taste

Place a pot 2/3 full of water on to boil. Trim off stems of Tamarillos and with a paring knife make a small X on the bottom opposite side of stem. When water comes to a boil, plunge Tamarillos into for 20 seconds. Remove and place into ice water. Remove, and peel away skin. Cut into quarters and toss with ½ of balsamic vinegar and sugar. Let stand for 30 minutes. Meanwhile whisk together remainder of vinegar with honey and avocado oil. Season to taste with sea salt and pepper. Shave fennel as thin as possible. To serve, toss together marinating Tamarillos, fennel and greens. Season with salt and pepper. Arrange on 4-6 salad plates and serve immediately. Serves 4-6

Recipe provided by Shawn McClain