Cut the fennel thinly into strips and place on a platter. Zest the oranges and combine with the fennel. Peel the oranges, remove all pith and skin from between each slice and place on the platter with the fennel mixture. Finely chop the parsley and thyme, mix with the cherries and add to the salad. Combine olive oil and balsamic vinegar and pour over the salad. Season with salt and pepper. Garnish with thin slices of Asiago cheese and the walnuts.
Adapted from Clay Bottom Farm