| 1 | fennel |
| 180 g | seedless green grapes |
| 200 g | goat cheese |
| 30 ml | white wine vinegar |
| 40 ml | orange juice |
| 3 tbsp | honey |
| 50 ml | grapeseed oil |
| 3 sprigs | thyme |
| 200 g | lettuce |
| salt | |
| pepper |
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.
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.
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!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement
