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
Shaved Fennel, Guinette Cherries, and Arugula Salad Recipe
Prep time
Prep Time
20 mins
Cook time
Cook Time
0 mins
Total time
Total Time
20 mins


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
  • 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)


  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.

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