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)
- freshly ground Black pepper
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
Cut off the fennel leaves and reserve for the garnish.
Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl.
Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
Roughly chop the walnuts, dice the Gorgonzola and add both to the salad.
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.