Roasted Marrow on Toast

1. Preheat the oven to 425°F. Place the bones marrow-side-up on a large baking tray. Spread the mustard evenly on top of the marrow, and sprinkle with salt.
2. Roast the prepared bones for about 15-20 minutes until the marrow is soft and translucent, and fat is just starting to drip from the bone. Serve warm.

‍FENNEL SALAD & VINAIGRETTE DRESSING

‍

1. In a small bowl, soak the capers in 1 tablespoon of water for 5 minutes. Reserve 1 teaspoon of the liquid and set aside.
2. Place the shallots into a small bowl, pour in the vinegar and the reserved caper liquid and mix to combine. Let sit for 10 minutes.
3. In a large serving bowl, toss the celery, fennel, arugula, capers, olive oil, and shallots, along with their macerating liquid.
4. Place 1 length of bone on each of the four serving plates, along with a piece of toast and the salad divided equally among them.
5. To serve, scoop the marrow out from the bone with a table knife and spread the marrow on the toast like butter. Garnish with forkfuls of salad on top.