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Arugula and fennel salad with Le Chant du Coq

Arugula and fennel salad with Le Chant du Coq

4 portions


  • 1.5 l (6 cups) baby arugula
  • 1 l (4 cups) fennel bulbs, thinly sliced
  • 20 to 24 cherry tomatoes, halved
  • 85 ml (1/3 cup) olive oil
  • 45 ml (3 tbsp.) white balsamic vinegar
  • 180 g (6 oz) Le Chant du Coq cheese, cut in sticks
  • Salt and freshly ground pepper


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  • In a bowl, mix the arugula, fennel and tomatoes.
  • In another bowl, mix the oil and vinegar. Add salt and pepper.
  • Pour this dressing into the first bowl.
  • Add the Le Chant du Coq and mix well. Serve.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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