Fennel salad with grapes and goat cheese

Based on 11 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
15
min.
Preparation
2
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (large)
  • whisk
  • oven
  • bowl (small)
  • baking sheet
  • spatula

Nutrition per serving

Cal
658
Protein
20 g
Fat
45 g
Carb
50 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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!
    • 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!