Fennel salad with grapes and goat cheese

Step 1/ 3

• 1 fennel
• salt
• 180 g seedless green grapes

• cutting board
• knife
• bowl (large)

Clean the fennel, then remove the fronds from the stalks. Thinly slice the fennel, transfer to a large bowl and season with salt. Mix well with your hands. Halve the grapes and add to the same bowl.

Step 2/ 3

• 30 ml white wine vinegar
• 40 ml orange juice
• 1 tbsp honey
• 50 ml grapeseed oil
• pepper

• whisk

Whisk together the white wine vinegar, orange juice, some honey, grape seed oil, salt, and pepper, then pour it over the fennel-grape mixture. Coarsely chop fronds and add to the same bowl. Mix well to combine.

Step 3/ 3

• 3 sprigs thyme
• 200 g lettuce

• oven
• bowl (small)
• baking sheet
• spatula

Preheat the oven and turn on the grill function. In a small bowl, add remaining honey with thyme leaves and mix well. Divide the goat cheese and spread it on a baking sheet. Spread honey-thyme mix on top of cheese and grill in the oven for approx. 2 min. Toss in lettuce and goat cheese to the fennel salad. Enjoy!

Enjoy your meal!