Hazelnut-Ricotta-Balls with Radicchio-Rauke-Fennelsalad with Bacon-Vinaigrette

Name: Hazelnut-Ricotta-Balls with Radicchio-Rauke-Fennelsalad with Bacon-Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g chopped hazelnuts; 250 g Ricotta cheese; 75 g Breakfast bacon in slices; 1 TEASPOON + 4 Tbsp Olivenöl; 4 TABLESPOONS pale balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Head radicchio salad; 2 Federation Rocket; 1 (approx. 200 g) Fennel Tuber

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g chopped hazelnuts
250 g Ricotta cheese
75 g Breakfast bacon in slices
1 TEASPOON + 4 Tbsp Olivenöl
4 TABLESPOONS pale balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Head radicchio salad
2 Federation Rocket
1 (approx. 200 g) Fennel Tuber

Directions

1
Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Take a teaspoonful of the ricotta and shape it into 12 small balls with moistened hands.
2
Roll balls through the hazelnuts. Cut bacon into strips. Heat 1 tsp. oil in a frying pan. Fry the bacon in it for 3-4 minutes, turning it over, until it is brown. Season vinegar with salt, pepper and sugar, fold in 4 tbsp. oil.
3
Stir in the bacon. ##Radicchio## and rocket clean, wash, pluck into bite-sized pieces and drain. Fennel clean, wash, quarter and cut out hard stalk. ##Chop the fennel into fine strips.
4
Mix salad, fennel and vinaigrette in a bowl, season with salt, pepper and sugar, arrange on plates together with ricotta balls.