Fennel salad with pomegranate seeds and goat's camembert

Ingredients for 1 servings:

• 1 fennel bulb(s)
• ½ pomegranate
• 1 handful of walnuts
• ½ Camembert(s) (goat Camembert)
• 1 shot of honey
• 1 shot of white wine vinegar
• 1 dash of olive oil
• 1 pinch of chili powder
• 4 slices of ham (prosciutto)
• Herbs of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and pat the fennel bulb dry, cut into strips, and place in a bowl. Halve the pomegranate and deseed one half in a pot of water. This works wonderfully. The seeds sink to the bottom, while the rest floats to the top, making it easy to skim off. The treatment under water also prevents unpleasant stains. Drain the seeds on kitchen paper and pat dry. Add to the fennel strips. Season with honey, wine vinegar, oil, and chili. Dice the cheese and add. Toast the walnuts in a pan and add to the salad. Tear the prosciutto into bite-sized pieces and fry in the pan while it’s still hot. Add to the salad and toss everything together. Garnish with fresh herbs. Serve with a spicy baguette.