Fennel salad with goat cheese and honey nuts
A delicious salad with goat cheese is never wrong! Be sure to try this salad with fennel and honey nuts for a nice switch.
Ingredients
for 4 persons| 100 g | Bettine naturel |
| 150 g | mixed nuts |
| 2 | fennels, shaved or cut into wafer-thin slices (this can be done with the attachment of your food processor, mandolin or by hand) |
| 2 | large hands of rocket |
| 1 | bunch of dill, chopped |
| juice of one lemon | |
| 10 tbsp | olive oil |
| 100 ml | honey |
| salt and pepper to taste |
Preparation
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First, make the honey nuts.
Preheat the oven to 200 degrees.
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Make the honey nuts first. Place the nuts on a baking tray lined with baking paper. Spread quite a bit of honey and sea salt on top. Mix well and put in the oven for about 10 to 15 minutes. Stir again in the meantime.
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Remove the nuts from the oven. The honey is still runny at this stage. Scoop the nuts straight off the baking sheet and place on a plate or platter.
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Now make the salad
For the lemon vinaigrette, put the lemon juice and olive oil in a glass jar. Add most of the dill and season with salt and pepper. Turn the lid on and shake well to mix all the ingredients.
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Place the fennel and arugula in a bowl. Pour most of the lemon vinaigrette over them. Put what remains on the table with the salad. Mix together.
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Spoon some of the honey nuts through the salad. Top with the rest along with the slices of goat cheese. Garnish with the remaining dill.
TIP: A tasty addition to this fennel salad with goat cheese and honey nuts is breakfast bacon. Fry the slices in a dry frying pan. Drain them on a plate lined with kitchen paper, chop them and divide the pieces of breakfast bacon over the salad.
