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Strawberry, Fennel, and Le Classique Cumin Cheese Salad

What better way to enjoy a hot summer day than with a tasty, flavourful salad served as a lunch or a side dish to a grilled meal? Not only does the fennel add freshness and crunch, but it also pairs perfectly with strawberries and our Classique Cumin cheese.

Cuisine type : Salad
Servings : 6 
Preparation time :  25 minutes
Cooking time :  8 minutes
Total time :  33 minutes

For the salad

200 g Bergeron Classique Cumin Cheese

1 fennel bulb

1/2 package baby spinach (about 70 g)

1 quart strawberries

Minced chives

For the dressing

80 ml (1/3 cup) extra virgin olive oil

30 m (2 tsp) orange juice

15 ml (1 tsp) white wine vinegar

1 clove garlic, minced

5 ml (1 tsp) honey

4 ml (3/4 tsp) crushed (not ground) cumin seeds

2 ml (1/2 tsp) Dijon mustard

2 ml (1/2 tsp) salt

Freshly ground black pepper

For the roasted cumin almonds

125 ml (1/2 cup) sliced or slivered almonds

5 ml (1 tsp) extra virgin olive oil

2 ml (1/2 tsp) honey

1 ml (1/4 tsp) ground cumin

1 ml (1/4 tsp) salt

Freshly ground black pepper

  1. For the dressing: Add all the ingredients to a glass jar. Close the jar, then shake vigorously to combine. Set aside.


  2. For the roasted cumin almonds: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

  3. In a bowl, combine the almonds, olive oil, honey, cumin, salt, and pepper, and mix using a spatula until the almonds are well coated with the seasonings.

  4. Spread the almonds over the prepared baking sheet. Baking for 6 to 8 minutes, mixing every 2 to 3 minutes, until the almonds are golden brown. Keep a close eye over the almonds baking because they can burn easily. Remove from the oven and let cool completely.


  5. For the salad: Cut off the head from the fennel (save the fronds), then slice the bulb in half. Core, then thinly slice each half. Transfer the sliced fennel to a large salad bowl.

  6. Slice the Classique Cumin Bergeron Cheese into small cubes, then add them to the salad bowl, along with the baby spinach.

  7. Core the strawberries, then halve or quarter them and add them to the other salad ingredients. Shake the dressing jar again, drizzle a generous amount of the dressing over the salad.

  8. Toss to combine, then add more dressing and season to taste. Garnish with the roasted cumin almonds, fennel fronds, and chives, then serve.

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