Fennel salad with dates

Ingredients for 4 servings:

• 6 dates, fresh or dried
• 1 lemon(s)
• 3 tbsp oil
• salt and pepper
• 2 bulbs of fennel (approx. 400g)
• 8 half walnuts
• 2 apples
• 8 leaves of radicchio or romaine lettuce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, aromatic autumn greeting

Pit and finely dice the dates. Squeeze the lemon. For the dressing, mix one-third of the dates with 3 tablespoons of lemon juice, oil, and 4 tablespoons of water, puree to taste, and season with salt and pepper. Wash and trim the fennel, removing the stalk. Chop the fennel greens. Halve the bulbs and cut into very fine slices. Mix with the dressing. Roughly chop the walnuts. Wash and halve the apples, remove the cores, and cut the apple halves into fine slices. Immediately mix with the salad and season with salt and lemon juice. Wash the lettuce leaves and pat dry or spin dry. Arrange two leaves on each plate. Arrange the fennel salad on top and garnish with the remaining diced dates, chopped walnuts, and fennel greens.