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To prepare salad: Place fennel in a shallow roasting pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Stir to coat. Roast, uncovered, for 15 minutes. Add tomatoes to fennel in pan, then roast for 5 minutes more, or until fennel is lightly browned and tender. Let cool slightly.
Stir arugula, parsley, 1 tablespoon olive oil and the vinegar into the fennel mixture.
To prepare French toast: In a shallow dish beat together the eggs, milk, sugar, pepper and salt. Dip bread into the egg mixture, coating both sides (let soak in egg mixture about 10 seconds per side).
In a very large skillet or on a griddle, melt 1 tablespoon butter over medium heat; add half of the bread slices. Sprinkle the top of each slice with some of the Parmesan cheese. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter, bread slices and Parmesan cheese. Serve warm, cheese side up, topped with the Roasted Fennel and Tomato Salad. Garnish with Parmesan cheese shards and, if desired, a drizzle of honey.