Shaved Cucumber & Fennel Salad With Hot Honey Vinaigrette
4-6Shaved Cucumber & Fennel Salad With Hot Honey VinaigretteServes 4-6
1515 Mins 0 Mins 15 Mins
- 2 SUNSET® English Cucumbers, shaved or peeled lengthwise into ribbons
- 3 oz. block of feta cheese
- ½ cup crispy chickpeas
- 1 fennel bulb, thinly sliced lengthwise (reserve fronds for garnish)
- ⅓ cup extra-virgin olive oil
- 2 Tbsp. champagne vinegar
- 2 Tbsp. hot honey
- ½ tsp. red pepper
- Prepare the dressing: In a small bowl, add the champagne vinegar, hot honey, red pepper flakes, and salt and whisk to combine. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified.
- Using a vegetable peeler, shave the feta lengthwise into thin strips.
- To assemble the salad, arrange the shaved cucumber and fennel in a serving bowl. Top with the crispy chickpeas and shaved feta and drizzle the dressing over top. Garnish with reserved fennel fronds and serve.
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