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Fennel and cheese salad

updated

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Ingredients for 4 servings:

  • 400 g fennel, finely sliced
  • 150 g Tilsiter, cut into cubes
  • 60 g walnuts, coarsely chopped
  • ½ bunch chives, cut into rolls
  • 2 tbsp balsamic vinegar, light, or white wine vinegar
  • 2 tbsp rapeseed oil
  • 5 tbsp yogurt
  • 1 tsp mustard
  • Pepper, from the mill
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

SiS-compatible

Roast the walnuts in a non-stick pan without adding any fat and let them cool. Whisk the vinegar, oil, mustard, and yogurt together well and season with salt and pepper. Add the chives and mix again. Pour the sauce over the fennel and cheese cubes and mix well. Finally, sprinkle the walnuts over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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