Cherry Fennel Salad

 Cherry Fennel Salad

 6-8 Servings | 30-minute Prep Time | 3-minute Cook Time

Ingredients

1.5 lbs. Rainier Cherries, washed and stems removed

1.5 lbs. Bing Cherries, washed and stems removed

1 Fresh Fennel Bulb, washed

½ c. Slivered Almonds

½ c. Crumbled Feta Cheese

For Dressing:

¼ c. Fresh Lemon Juice

½ c. Olive Oil 

1 Tbsp Honey

Salt to taste

Pepper to taste

Instructions

Pit cherries by cutting them in half.

Trim the stocks from the fennel bulb. Pull the fronds from the stalks and set them aside to sprinkle over the salad later.  Finely slice the remaining stalks.

Using a vegetable peeler, peel the entire fennel bulb into thin slices.

In a medium-sized pan, over medium heat, lightly toast the slivered almonds for 2-3 minutes, or until slightly browned and fragrant.

 

For Dressing:

Add lemon juice, olive oil, honey, salt, and pepper to a container that can be covered with a lid. Shake sealed container to create vinaigrette.

To assemble salad, layer the cherries, fennel parts, toasted almonds, and feta cheese. Drizzle with the dressing and gently toss to combine.