Fennel and Roasted Cherry Salad

Steps to make

1. 1

   Toast almonds

   2 min
   

   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.

2. 2

   Preheat oven

   Preheat the oven to 390 °F.

4. 3

   Dress cherries

   1 min
   

   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.

5. 4

   Bake cherries

   20 min
   

   Bake cherries in the preheated oven for about 20 minutes, tossing, halfway through the cooking process.

6. 5

   Combine dressing

   1 min
   

   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.

7. 6

   Add fennel

   2 min
   

   Add finely sliced fennel and toss to coat in the dressing.

8. 7

   Serve

   

   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.