This Fennel and Roasted Cherry Salad is not only deliciously tasty but looks aesthetically beautiful too! For salad lovers and Instagram bloggers, this is definitely the recipe to try. With a sweet and salty flavor combination from roasted cherries, almond flakes, finely chopped fennel and a few sprigs of marjoram, the salad is fresh and wonderful with a perfectly matched dressing of olive oil, maple syrup, sea salt, black pepper, raw apple vinegar, whole grain mustard and finely chopped shallots. I promise it’s so good!
To make Fennel and Roasted Cherry Salad, you will need the following ingredients:
In a pan over high heat, toast 2 tablespoons of almond flakes until golden and fragrant. Take care not to toast for too long to avoid burning, and set aside to cool.
Preheat the oven to 390 °F.
In a baking dish, toss pitted cherries with a teaspoon of olive oil, a teaspoon of maple syrup to coat, then add a few marjoram leaves and season with sprinkles of sea salt and black pepper, to taste.
Bake cherries in the preheated oven for about 20 minutes, tossing, halfway through the cooking process.
In a small mixing bowl, whisk 1½ tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 2 teaspoons of whole grain mustard, and ½ a chopped shallot, if using, then season with salt and pepper.
Add finely sliced fennel and toss to coat in the dressing.
Once well coated, arrange the fennel slices on a large serving platter and scatter the roasted cherries with juices, all over. Sprinkle chopped fennel fronds, marjoram leaves and toasted almond flakes as garnishing.
Be a real foodie with this beautiful Fennel and Roasted Cherry Salad and share some of your pictures with us. Not only delicious but eloquent in detail and design! Don’t forget to tag us in your posts online using our hashtag #cookmerecipes!
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