-Pickled Fennel-

Start by removing the green tops and saving the smaller pieces (fronds) for later use. Slice the fennel bulb into very thin shavings, (a mandolin works great for this) and place in a medium size container. In a medium saucepot combine the sugar, vinegar and a pinch of salt; bring to a boil and pour over the shaved fennel and cool. Refrigerate until chilled, though it will last for up to 3 days in the refrigerator.

-Roasted Chestnuts-

This step takes a little time, though the intoxicating aromas of roasting chestnuts is amazing! That said, you can easily substitute frozen IQF raw chestnuts… Preheat your oven to 400 degrees. Score the top of the chestnut with a little 'X', toss with salt, a drizzle of olive oil and roast until the shell starts to peel back, around 15 minutes. Remove from the oven, allow to slightly cool then peel off the outside shell. Once the outside shell and inside membranes are removed dice into quarters. To finish, toss the chestnuts with a little more olive oil, salt and pepper and continue to roast until golden brown.

-Grilled Baguette-

Slice the baguette into 8 long croutons, drizzle with extra virgin olive oil, salt and pepper; toast in the oven until golden brown.

-Plating-

In a mixing bowl combine the endive, arugula, fennel fronds, pickled fennel and a little of the fennel pickling liquid. Toss all the ingredients and season with salt, pepper and drizzle of olive oil. In the center of the plate place the salad down first, then place the burrata in the center and garnish with the roasted chestnuts and pomegranate seeds then place the toasted bread to one side. To finish, add a little of the extra virgin olive oil on the burrata and sprinkle on a little fleur de sel sea salt. Drizzle the pomegranate molasses on the burrata and around the plate. Repeat with the remaining dishes.