I spotted those on the last issue of Sweet Paul Magazine. Although it was intended for a Holiday brunch, I feel that it is something fresh and appetizing that you could serve anything. A sparkling sangria can replace any welcome punch. And for a modern twist, forgo the traditional punch bowl for a big glass jar.
I often serve a fennel and fruit salad with a grilled fish. Remember the tropical fennel salad I prepare with a mango and a green apple. Fish and salad make a healthy meal that you can serve on a week day to your family or whenever you entertain. The grapefruit gives it a morning twist. I like to use a frisée salad because it feels elegant and adds textures. I bet that this salad will become popular on my salad repertoire. Get the recipe for his Grapefruit, fennel and apple salad with a grapefruit dressing.
SOURCING:
+ Brunch menu with recipes on the Holiday 2010 issue of Sweet Paul Magazine
+ Styling and photography by Andrew Purcell
