Fennel and roasted cherry salad

Step 1

Toast almond flakes on a hot pan until golden and fragrant, stirring often as they tend to burn very easily. Set aside to cool.

Step 2

Heat up the oven to 200° C / 390° F.

Step 3

Coat pitted cherries in one teaspoon of olive oil and one teaspoon of maple syrup. Add a few thyme leaves and season with salt and pepper.

Step 4

Place the cherries on a baking tray and bake for 20-25 minutes, giving them a stir, halfway through.

Step 5

Remove tough core of the fennel and slice it lengthwise on a vegetable mandolin, on the lowest setting (i.e. you want the slices to be as thin as possible).

Step 6

Mix the remaining 1.5 tbsp of olive oil, apple cider vinegar, mustard, minced shallot, salt and pepper in a medium bowl. Add fennel shavings and coat them in the dressing.

Step 7

Place dressed fennel on a large platter and dot with roasted cherries and their juices. Scatter with chopped fennel fronds, thyme leaves and toasted almond flakes.