Fennel and apple salad with goat’s cheese

Level of difficulty

medium

Ingredients for 4 people

2 fennel bulbs (approx. 400 g)
1 large or 2 small tart apples
1 lemon
Salt
Pepper
Sugar
4 tbsp olive oil
½ pomegranate
1 handful of blackberries
1 handful of cashew nuts
200 g soft goat's cheese roll
1 tbsp honey
3 stalks of dill

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Clean the fennel and set aside the green leaves. Wash the fennel, cut them in half and cut out the stalk. Then cut the fennel into thin strips. Wash the apple, cut into quarters and remove the core. Then cut the apple into thin wedges.

To make the vinaigrette, mix the juice of the lemon with the salt, pepper, 3 tsp sugar and the oil. Then mix the fennel, apple and vinaigrette and leave to rest for about 30 minutes.

Meanwhile, cut the pomegranate into quarters and remove the seeds. Wash the dill and fennel leaves, shake dry and chop finely. Wash the blackberries and coarsely chop the cashew nuts.

Cut the goat’s cheese into slices of any thickness, spread on a baking tray lined with baking paper and top with 1 tablespoon of honey. Bake the goat’s cheese on the bottom shelf of the oven at 200 °C fan for approx. 12 minutes or until slightly browned and bubbling.

Arrange the salad with the goat cheese on four plates. Sprinkle with the pomegranate seeds, blackberries, dill, fennel and chopped cashew nuts and top with the vinaigrette.

Bon appétit!