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Fennel and Blue Cheese Salad

Fennel and Blue Cheese Salad
385
calories
Calories
15 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
3 Fennel bulb
1 head Radicchio (medium-sized)
¾ cup Walnut
1 cup Gorgonzola
8 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons white balsamic vinegar
1 ½ tablespoons honey
½ bunch parsley (25 - 35 g)
salt
freshly ground Black pepper
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Kitchen utensils

1 Pot, 1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Kitchen twine, 1 Lid, 1 Toothpick

Preparation steps

1
Cut off the fennel leaves and reserve for the garnish.
2
Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl.
3
Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
4
Roughly chop the walnuts, dice the Gorgonzola and add both to the salad.
5
Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.