Fennel Salad with Gruyère AOP

0.0 stars / 0 votes
30 min.
Cook/bake time 30 min.


serves 4

  • 250 g Cherry tomatoes
  • 1 tablespoon olive oil
  • 1 fennel cut in strips
  • 3 chicories cut in strips
  • 3 red chicories cut in strips
  • 1 tablespoon lemon juice
  • salt, pepper
  • Garniture:
  • 100 g Gruyère AOP 10 months, cut in strips
  • a handful cress
  • une poignée de cresson de fontaine

Mustard dressing:

  • 2 tablespoons mustard
  • 2 tablespoons white wine vinegar
  • 1/2 garlic clove, crushed
  • 2 tablespoon olive oil


  1. Pre-heat the oven to 225°C.
  2. Mustard dressing: in a container, mix mustard, vinegar, garlic, salt, pepper and olive oil. Keep aside. In another container, mix Cherry tomatoes with olive oil, salt and pepper. Spread on the baking tray covered with a baking sheet. Let roast for 7 to 10 minutes. Keep aside.
  3. In a container, mix fennel and chicories with the lemon juince. Spread fennel, chicories and tomatoes on the plates. Coat with mustard dressing. Decorate with Gruyère AOP strips and cress.

Cheese in this recipe