Ingredients

• 1 pound fresh cherries, pitted and halved

• 2 ripe bananas

• 6 ounces dried apricots

• 4 ounces toasted, slivered almonds

• 1 bulb fresh fennel, with fronds

• 2 Tablespoons unsalted butter

• 1/4 cup pure maple syrup

Instructions

Prepare the Fruit and Nuts

Place the pitted cherries in a large bowl.

Slice the bananas into 1/4-inch thick rounds and add them to the cherries.

Cut the apricots into thin strips and add them to the bowl along with the toasted almonds.

Prepare the Fennel

Remove the outer layers of the fennel bulb.

Slice the remaining bulb into very thin strips using a mandolin or a very sharp knife.

Finely chop about 2 Tablespoons of the fennel fronds.

Add both the sliced bulb and the chopped fronds to the bowl with the fruit and nuts.

Make the Brown Butter Syrup

Place the butter in a small skillet over medium-low heat and melt until it begins to separate.

Continue cooking until the water has evaporated (cover the pan to prevent splatter).

Remove the cover and allow the butter solids to brown.

When the butter reaches a deep hazelnut color, remove from heat and stir in the maple syrup. Swirl to combine.

Assemble the Salad

Pour the warm brown butter syrup over the fruit and nut mixture.

Stir gently to coat everything evenly.