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Prepare Pickled Cherries

  • Red wine vinegar 1.5 cups
  • Water 1.5 cups
  • Sherry cooking wine 0.75 cup
  • Sugar 3 Tbsp
  • Black peppercorns 2 tsp
  • Coriander, ground 2 tsp
  • Crushed red pepper flakes 2 tsp
  • Dried cherries 2 cups

Finish the Salad

  • Thinly sliced fennel bulb 5 cups
  • Green apple, sliced 5 cups
  • Radish, thinly sliced 1.5 cups
  • Cherry peppers, hot, sliced 0.5 cup
  • Herbed goat cheese, sliced 1 lb
  • Prosciutto, fried until crispy, roughly chopped 1 cup
  • Pickled cherries, prepared 2 cups
  • Fennel fronds, chopped 0.5 cup
  • Hellmann's® dressing light rasberry 15 oz
  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.
    • Yield: 2 cups.
  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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