Cucumber and Fennel Salad with Blackcurrant Vinaigrette

Fresh and light, this salad is perfect to lighten up any grilled or fish meal!

Ingredients

Dressing

• 3 tbsp. of Olive Pressée extra virgin olive oil ;
• 1 1/2 tsp. Olive Pressée blackcurrant infused dark balsamic vinegar;
• 1 tsp. Dijon mustard;
• 1 small French shallot, finely chopped;
• 1/2 tsp. lemon juice;
• 1 tsp. honey;
• 1/2 tsp. Provence herbs;
• 1/4 tsp. salt;
• Ground black pepper, to taste;

Salad

• 3 cups of "spring" type salad mix;
• 1/4 fennel bulb, finely chopped;
• 1/4 English cucumber, thinly sliced;
• 1 handful of sunflower or pumpkin seeds (optional).

Instructions

1. Place the lettuce in a large bowl. Then cut the vegetables and set them aside.
2. In another bowl, mix the olive oil and blackcurrant balsamic. While mixing with a whisk, add the French shallot, Dijon mustard, herbs, salt and pepper.
3. Squeeze the lemon into the mixture and add the honey to it. Mix.
4. Let the dressing sit at room temperature for about 1 hour.
5. Mix the lettuce, vegetables and seeds together. Then add the vinaigrette and stir. Add a little pepper and a drizzle of olive oil.
6. Enjoy!