2. Fresh Fennel Salad with Rhododendron Honey, Cherries, and Burrata

Fresh Fennel Salad with Rhododendron Honey, Cherries, and Burrata

Réalisée par En Cuisine Ma Poule for Les Compagnons du Miel®

  • 👥 pour 2 people
  • ⏱ temps de préparation : 10min
  • ⌛ temps de repos : 20min
  • ★ difficulté : 1/3

Ingrédients

  • 1 large fennel bulb

  • 1/2 crunchy cucumber

  • 2 creamy burratas

  • 1 handful of ripe cherries

  • 1 tbsp Rhododendron honey

  • 1 tbsp white balsamic vinegar

  • 2 tbsp extra virgin olive oil

  • Fleur de sel, freshly ground pepper

  • A few fresh basil leaves

Découvrez le Hautes-Pyrénées Rhododendron Honey

LA RECETTE

  1. Thinly slice the fennel and cucumber using a mandoline.

  2. In a bowl, mix the honey, vinegar, and olive oil. Season with salt and pepper.

  3. Pour this marinade over the fennel and cucumber, toss, and let rest in the fridge for 20 min.

  4. Pit the cherries and cut them in half.

  5. Arrange the marinated fennel and cucumber on two plates.

  6. Add the cherries and Burrata in the center.

  7. Finish with a drizzle of olive oil, a turn of the pepper mill, and a few basil leaves.

✨ Astuce : 

Serve very chilled with a slice of toasted bread.

D’autres envies ?

Icône personnalisée
0