Ingredients

Adjust Servings:

	Pickled Cherries
	1 cup Red Wine Vinegar
	¼ cup Sugar
	5 sprigs Thyme
	1 dried árbol chile, or ¼ teaspoon crushed Red Chili Pepper
	1 teaspoon Kosher Salt
	1 pound fresh sweet Cherries , stemmed, pitted, and halved
	1 small Fennel Bulb , sliced as thinly as you can (use a mandoline if you have one)
	¼ cup reserved Fennel tops, coarsely chopped
	¼ cup Italian Parsley leaves
	2 tablespoons extra-virgin Olive Oil
	½ teaspoon Kosher Salt
	6 cranks Black Pepper
	6 to 8 ounces grilled Sausages cured meat
	2 ounces hard Cheese , such as Parmigiano or aged
	Gruyère, thinly sliced with a vegetable peeler

Salumi or sausage with pickled cherries, fennel, and hard cheese recipe

Name: Salumi or sausage with pickled cherries, fennel, and hard cheese recipe
Yield: 6 Servings
Ingredients: Red Wine Vinegar: 1 cup; Sugar: ¼ cup; Thyme: 5 sprigs; Red Chili Pepper: 1 dried árbol chile, or ¼ teaspoon crushed; Kosher Salt: 1 teaspoon; Cherries: 1 pound fresh sweet; Fennel Bulb: 1 small; Fennel: ¼ cup reserved; Parsley: ¼ cup Italian; Olive Oil: 2 tablespoons extra-virgin; Kosher Salt: ½ teaspoon; Black Pepper: 6 cranks; Sausages: 6 to 8 ounces grilled; Cheese: 2 ounces hard; : Gruyère, thinly sliced with a vegetable peeler

Serves 6
Medium

Ingredients

Pickled Cherries
1 cup Red Wine Vinegar
¼ cup Sugar
5 sprigs Thyme
1 dried árbol chile, or ¼ teaspoon crushed Red Chili Pepper
1 teaspoon Kosher Salt
1 pound fresh sweet Cherries
1 small Fennel Bulb
¼ cup reserved Fennel
¼ cup Italian Parsley
2 tablespoons extra-virgin Olive Oil
½ teaspoon Kosher Salt
6 cranks Black Pepper
6 to 8 ounces grilled Sausages
2 ounces hard Cheese
Gruyère, thinly sliced with a vegetable peeler

Directions

These are all things that are awesome with cured meats on their own a bowl of cherries, a plate of shaved fennel, a good hard cheese. Here you’re just putting ’em together.

Steps

Done

Make the Pickled Cherries

In a medium pot, combine all of the ingredients except the cherries. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 2 minutes. Decrease the heat to low and add the cherries. Cook for 1 minute, then remove the pot from the heat. Let the cherries cool to room temperature. Once cooled, the cherries will keep in an airtight container in the fridge for about 1 month. (Any leftovers can be used in another salad, with roasted pork or chicken, or served with a cheese board or charcuterie.)

Done

Put it Together and Serve

In a large bowl, combine 1 cup of the pickled cherries and 1 tablespoon of the pickling liquid with the fennel bulb and fronds, the parsley, oil, salt, and pepper. Toss together. Arrange the meat on a serving plate. Heap the cherry mixture on top of the meat. Sprinkle the cheese over the top and serve.