Fennel salad with grapes and goat cheese
"In case your oven doesn't have a grill function, you could use a pot to heat up the honey, then add in thyme. Pour the warm honey and thyme mixture over the goat cheese, which will mimic the slight browning process in grilling, and serve. Enjoy!"
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, bowl (large), whisk, oven, bowl (small), baking sheet, spatula
How-To Videos
How to prepare fennel
Nutrition per serving
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!
