Recipe from La Rèserve restaurant, Omni Hotel, Houston
1/2 ounce white vinegar
1 head fennel
6 baby artichokes
1/2 pound cipolline (pearl onions optional)
1 pound small red potatoes
1/2 cup extra virgin olive oil
1/4 cup pine nuts
3 red bell peppers
1/2 cup deli olives (Provence or calamata)
2 small heads salad greens
1/2 bunch each fresh basil and oregano
2 tablespoons basil pesto
2 ounces good red wine vinegar
Fresh ground pepper
1/8 cup grated Reggiano Parmesan
To 2 quarts of boiling salted water add white vinegar, juice from lemon, and lemon half. Blanch fennel for 3 minutes and remove to ice bath. Boil artichokes for 8 to 10 minutes; drain upside down. Blanch cipolline for 4 minutes.
Preheat oven to 375 degrees. Coat potatoes with 2 tablespoons olive oil, sprinkle with kosher salt, and roast until tender, about 25 minutes. Roast pine nuts on cookie sheet until light brown. Roast peppers until skin is black; remove skin, seed, and slice into chunks.
Slice fennel lengthwise in large julienne strips. Remove tough outer artichoke leaves, cut off spiny tops, then cut into quarters. Place prepared ingredients in large bowl with olives, greens,herbs, and pesto. Toss with remaining olive oil, red wine vinegar,and pepper. Top with cheese.