Print this recipe

Cherry, almond and arugula salad with white balsamic vinaigrette and Pecorino Lucano

Recipe by:Executive chef/owner Michael Fagnoni
Hawks Restaurant, Granite Bay


  • Vinaigrette
    1 tbsp. finely minced shallot
    1 tbsp. Dijon mustard
    1/4 cup white balsamic vinegar
    3/4 cup extra virgin olive oil
    Salt and black pepper, to taste
  • Salad
    1/2 fennel bulb
    2 bunches arugula, washed and stems trimmed
    1 cup cherries, stems and pits removed
    1/4 cup shaved Pecorino Lucano, peeled with a vegetable peeler
    1/2 cup sliced almonds, roasted


For the vinaigrette: In a medium bowl, combine shallot and mustard. Add vinegar and whisk to combine. Gradually stream in olive oil, whisking continuously to emulsify. Season to taste with salt and pepper. Chill.

For the salad: Trim the top end of the fennel bulb and thinly shave, using a mandolin or knife. Place shaved fennel in an ice bath for about  5 minutes, then strain and shake dry, making sure to discard any ice. Combine fennel and arugula in a medium bowl. Drizzle with about  1/4 cup of the vinaigrette, gently tossing to coat. Season to taste with salt and pepper. Distribute dressed fennel and arugula evenly between 4 plates. Halve cherries and add to each salad. Sprinkle pecorino and almonds over each salad.

Serves 4

Califonia Bountiful