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Close-up of a fresh arugula salad topped with sautéed mushrooms, shaved Parmesan cheese, and a sprinkling of finely grated cheese or ice on a white plate.

Manuka Honey Granita with Chanterelles, Rocket, and Grana Padano Cheese

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A stunning salad that pairs sweet Manuka honey granita with earthy chanterelles, fresh rocket, and nutty Grana Padano. Balanced with textures and flavors that feel both luxurious and light.
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings: 2
Course: Appetizer, Salad
Cuisine: Californian, Modern
Ingredients Equipment Method Notes

Ingredients
  

For the Manuka Honey Granita
  • 1 cup water
  • ¼ cup Manuka honey
  • 1 tbsp lemon juice
For the Chanterelles
  • 1 cup fresh chanterelle mushrooms cleaned and sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
For the Rocket Salad
  • 2 cups fresh rocket arugula, washed and dried
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Salt and pepper to taste
For the Garnish
  • ¼ cup Grana Padano cheese shaved

Equipment

  • Small saucepan
  • Large Mixing Bowl
  • Skillet
  • Fork for scraping granita
  • Shallow baking dish

Method
 

Manuka Honey Granita
  1. In a small saucepan, combine water and Manuka honey. Heat gently until honey dissolves completely.
  2. Remove from heat and stir in lemon juice.
  3. Pour into a shallow baking dish and place in freezer.
  4. After 1 hour, once the edges start to freeze, scrape with a fork every 30 minutes to create flaky crystals. Repeat until fully frozen and snow-like (about 2–3 hours total).
Chanterelles
  1. Heat olive oil in a skillet over medium heat.
  2. Add sliced chanterelles and sauté until golden brown and tender, 5–7 minutes.
  3. Season with salt and pepper. Remove from heat and set aside.
Rocket Salad
  1. In a large bowl, toss rocket with olive oil, lemon juice, salt, and pepper until evenly coated.
To Assemble
  1. Arrange a mound of rocket salad on each plate.
  2. Top with sautéed chanterelles.
  3. Add a scoop of Manuka honey granita on the side or on top.
  4. Finish with shaved Grana Padano.

Notes

Storage: The granita keeps well in the freezer, covered, for up to a week, just scrape it back into flaky crystals with a fork before serving. The chanterelles and dressed rocket are best made fresh and don't hold, so keep those separate until you're ready to plate.

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