Shaved Fennel Salad
The perfect appetizer for a celebratory meal or add slices of rosy grilled duck breast or juicy roast chicken and turn it into the main course.
Servings: 4 - 6 (hover over the number to adjust)
- For the vinaigrette, whisk together the shallot, cherry juice, and honey 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.