Apple-fennel salad with goat cheese

Name: Apple-fennel salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 2 Fennel tubers (about 400 g); 1 Apples (e.g. Granny Smith); 1/2 Pomegranate; 200 g Goat soft cheese roll; 3 Stem/s Dill

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

That's off to a good start! Marinated in a quick lemon vinaigrette, fruit and vegetables are left to soak in peace until it's time for the pretty pomegranate decoration and to serve

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
2 Fennel tubers (about 400 g)
1 Apples (e.g. Granny Smith)
1/2 Pomegranate
200 g Goat soft cheese roll
3 Stem/s Dill

Directions

1
For the vinaigrette, cut the lemon in half and squeeze. Mix juice, salt, pepper and 1 teaspoon sugar. Fold in the oil.
2
Clean the fennel, put the green aside. Wash the tubers, cut them in half and cut out the stalk. Finely slice or cut the fennel. Apple wash, quarter, remove core. Cut apple into fine slices. Mix fennel, apple and vinaigrette. Let stand for at least 30 minutes.
3
Meanwhile quarter the pomegranate and remove the seeds. Cut the cheese into 12 slices. Wash the dill and fennel greens, shake dry and cut finely. Arrange the salad on four plates, put 3 slices of cheese on each plate. Sprinkle with pomegranate seeds, dill and fennel green.