This cherry fennel salad recipe is a fresh and light summer treat, which you can prepare in no time. It can serve both as an excellent starter and as an exquisite accompaniment to grilled chicken breast.
Cut out the core of the fennel and remove its stalk. Cut the bulb into four and then into thin slices.
Wilt the fennel slices in sunflower seed oil, at medium heat.
Put the cherry vinegar in a closeable jar, and add the salt, allowing time for the salt crystals to dissolve.
Add the grape seed oil and a little pepper. Close the jar and shake the dressing thoroughly.
Add the sprouts to the fennel and toss it together with the salad.
Serve your salad crowned with some cherries.