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Cherry and fennel salad!

June 28, 2012

This is from our friend Angela Suell! Thanks Angela! Anyone else have a good cherry recipe to share? You’ll be getting more in the next few weeks… different varieties. The ones you got this week were Chelans, from our friends in the Gorge.

This recipe is perfect as a starter for two. It’s summery, not bad to look at, and very, very easy! The combinations of tart cherry, aromatic fennel and orange mint work best with a more mellow vinaigrette. Remember, there are so many lovely flavors going on in the salad to begin with, so go lighter on the dressing. If you choose, you can add the orange mint to your vinaigrette recipe, but know that will cut the life of your dressing. Also know the amount of dressing you need may vary depending upon the degree of cherry ripeness. More ripe = More juice = Less vinaigrette. I recommend a champagne vinaigrette, but feel free to use any vinegar you have around the kitchen. This can be served alone, or atop your favorite greens!

Cherry and fennel salad

  • 2 fennel bulbs sliced thinly into strips
  • 1 cup pitted and halved cherries
  • 2 Tbsp provolone cheese, cubed (or feta, or goat, or whatever you prefer. If using a soft cheese, I recommend just topping the salad with it)
  • A few orange mint leaves, chopped or sliced (careful, it’s a strong mint, taste as you go!)
  • 1- 2 Tbsp prepared vinaigrette from Cheryl’s Perfect Salad Dressing recipe
  • Pepper (optional)

Mix fennel, cherries, mint and cheese. Slowly add dressing, stopping as soon as ingredients are lightly coated, but not swimming in the dressing. I sprinkled with a little coarse black pepper to spice it up a bit. Enjoy!

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One Comment leave one →
  1. July 6, 2012 12:34 am

    I would have never thought of that flavor combo, but it sounds SOO good!

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