Fennel, arugula and cherry salad tossed with toasted hazelnuts and feta cheese is the perfect summer salad inspired by the many salads of the Redwall series.
A Feast at Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
Salads of Twelve Different types . . .
While the extravagant feasts in the Redwall books may feature as many as twelve different kinds of salad, our feast has a much more manageable amount. Thinly shaved fennel adds a fresh crunch to the tender baby arugula greens while a sweet and tangy white balsamic vinaigrette is the perfect dressing for this summer salad. With juicy cherries, toasted hazelnuts, and salty feta cheese, this delightful salad is packed with all the delights of the Abbey gardens.
Ingredient Notes
Fennel: With a subtle anise flavour, thinly shaved fennel adds a fresh crunch to this salad.
Arugula: I love the peppery bite of arugula and find that it balances well with the fennel. However, you could certainly substitute with mixed baby greens or other greens if you prefer.
Cherries: Fresh cherries are delightful in this salad but they definitely have a short season. To make this salad year round, fresh berries or sliced apples would work well as a substitute.
Hazelnuts: Toasted hazelnuts add a nutty crunch to this salad. The skins can be removed after toasting the hazelnuts. Bake the hazelnuts at 350°F for 8-12 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty.
White balsamic vinegar: This vinaigrette uses white balsamic vinegar, which is slightly less sweet and has a crisper finish than traditional balsamic. Champagne or white wine vinegar would make a good substitute if preferred.
How to Make Fennel, Arugula, and Cherry Salad
Make the vinaigrette
In a small bowl, combine the Dijon mustard, honey, kosher salt, pepper, and white balsamic vinegar. Whisk together until the honey is dissolved. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified.
Prep the ingredients
To prep the fennel, cut off the stalks. Use a mandolin slicer to thinly shave the fennel. Pit and halve the cherries. If needed, toast the hazelnuts according to the directions above. Chop the toasted hazelnuts and crumble the feta cheese.
Serve the Fennel, Arugula, and Cherry Salad
In a serving bowl, combine the fennel and arugula. Add half the dressing and toss to coat evenly. Top with the cherries, hazelnuts, and feta cheese. Drizzle with more of the vinaigrette, tossing lightly to mix the salad. Enjoy!
