Dandelion Salad with Kohlrabi
Toast the breadcrumbs until golden brown along with the almonds in some oil. Add the cilantro and fennel seeds and season with salt and pepper. Remove from the heat and allow to cool.
Halve or quarter the pancetta slices and fry until crispy in some oil. Drain on paper towels.
For the dressing, mix the yogurt with the honey, the cream and the mustard and season with lemon juice, salt and pepper.
Peel the kohlrabi. Peel and halve the pears and remove the cores. Grate both coarsely. Rinse the dandelion, shake dry, trim and tear into bite-sized pieces.
In a bowl, combine the kohlrabi, pears and dandelion leaves and mix with the dressing. Transfer the salad into glasses and distribute the breadcrumbs on top.
Drain the caperberries, cut into slices and shower over the salad. Serve garnished with the pancetta.