Recipe

Prepare Fennel

1. Cut fennel in half lengthwise and cut out core. Cut fennel in quarters, then thinly slice crosswise or shave on mandoline. Place in bowl.
2. In pot, combine water, vinegar, sugar, salt and fennel seeds. Bring to a boil, reduce heat and simmer for 2 minutes.
3. Pour over fennel and marinate for 30 minutes, or until softened. Drain and refrigerate until needed.

Prepare Tomatoes

1. Preheat oven to 400°F. Toss tomatoes with 1 tbsp of olive oil, and season with salt and pepper.
2. Spread on baking sheet and roast for 10 to 12 minutes, or until browned and just crinkling. Set aside to cool.
3. In small skillet over medium-high heat, heat remaining 1 tbsp of olive oil. Add rosemary and sauté for 30 seconds, or until crispy. Drain on paper towels.

Assemble Salad

1. Toss escarole with extra-virgin olive oil and lemon juice, and season with salt and pepper, to taste.
2. Divide escarole among 4 plates. Lay a few slices of buffalo mozzarella on side of each plate along with one quarter of roasted tomatoes and about 1⁄4 cup of pickled fennel.
3. Sprinkle fried rosemary leaves around plates, and decorate with more extra-virgin olive oil and Maldon salt.