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Prepare Pickled Cherries

  • Red wine vinegar 375 ml
  • Water 375 ml
  • Sherry cooking wine 185 ml
  • Sugar 40 g
  • Black peppercorns 5 g
  • Coriander, ground 3.5 g
  • Crushed red pepper 3.5 g
  • Dried Cherries 260 g

Finish the Salad

  • Hellmann’s® Light Raspberry Vinaigrette 425 ml
  • Fennel bulb, thin slice 435 g
  • Green apple, sliced 545 g
  • Radish, thin sliced 175 g
  • Cherry peppers, hot, sliced 60 g
  • Herbed goat cheese, sliced medallions 450 g
  • Crispy prosciutto, crumbles 130 g
  • Pickled Cherries, prepared
  • Fennel fronds, chopped 45 g
  1. Prepare Pickled Cherries

    • Combine all ingredients except the dried cherries in a pan and bring to a simmer. Stir to dissolve sugar and remove from heat. Add dried cherries and cool.
  2. Finish the Salad

    • Combine dressing, fennel, apple, cherry peppers, and toss until evenly coated. Top with goat cheese slices, crispy prosciutto pieces, pickled cherries and fennel fronds.
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