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Shaved Fennel, Guinette Cherries, and Arugula Salad Recipe

May 17, 2018 by Deborah Reid Leave a Comment
Shaved fennel Salad with cherry Vinaigrette
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins

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.

Course: Appetizer
Cuisine: French
Servings: 4-6
Author: Deborah Reid

Ingredients

Cherry Vinaigrette
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

  1. 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.
  2. Thinly shave the fennel bulb using a mandoline.
  3. Combine the fennel, arugula, walnuts and cherries and toss with some vinaigrette.
  4. Serve garnished with blue cheese and chives.


About Deborah Reid