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Shaved Fennel, Guinette Cherries, and Arugula Salad Recipe
Cherry flavour abounds in both the salad and vinaigrette. Perfect to start a meal or add slices of rosy grilled duck breast or juicy roast chicken and turn it into a main course.
by Deborah Reid
Ingredients:
Cherry Vinaigrette
- 2 tsp shallot (finely chopped)
- 2 tbsp Guinette cherry juice
- 2 tsp honey
- 2 tbsp white wine vinegar
- 5 tbsp grape seed oil
- Salt and pepper
Salad
- 1 fennel bulb (trimmed and tough outer layers removed)
- 5 oz baby arugula
- 1/2 cup walnut halves (toasted)
- 36 Guinette cherries
- 1/4 lb. St. Agur blue cheese (at room temperature)
- 1/2 bunch chives (finely chopped)
Instructions:
-
For the vinaigrette, whisk together the shallot, cherry juice, honey, white wine vinegar and season to taste. Slowly whisk in the oil and adjust the seasoning. Can be made a day or two in advance and refrigerated until needed.
- Thinly shave the fennel bulb using a mandoline.
- Combine the fennel, arugula, walnuts and cherries and toss with some vinaigrette.
- Serve garnished with blue cheese and chives.
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