Fennel, Carrot, and Cranberry Salad
By Chef Kathleen Dealemans


1/4 cup Red Wine Vinegar
2 tablespoons Honey
2 tablespoons Olive Oil
1 head Fennel cored and graded or cut into fine julienne
2 Organic Carrots peeled and grated or cut into fine julienne
1/4 cup Dried Cranberries, Dried Cherries or Dried Raisins
Salt (coarse grained) and Cracked Black Pepper


In a small bowl, whisk together the red wine vinegar, honey, and olive oil.

Place the fennel, carrots, and cranberries in a medium bowl and toss with half the dressing.

Let stand refrigerated for 4 hours.

The fennel will throw a lot of water, so just before serving, drain off and discard all the liquid.

Pour second half of dressing over salad.

Season to taste.

Serve immediately.

Chef's Note

To julienne any fruit or vegetable, peel, core, and remove root ends as necessary. Using a sharp knife, cut into thin slices. Stack slices neatly on top of one another, then cut slices into match-stick thin strips. To mince or cut into fine cubes, neatly stack the matchsticks and cut crosswise.