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Shaved Fennel, Guinette Cherries, and Arugula Salad Recipe
May 17, 2018 by Deborah Reid Leave a CommentPrep Time
20 minsCook Time
0 minsTotal Time
20 minsCherry 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.
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.