Frisée salad with fennel, pear and Gorgonzola

Ingredients for 4 servings:

• 150 g frisée lettuce
• 1 bulb(s) of fennel
• 1 pear(s), ripe, firm
• 1 tbsp lemon juice
• 50 g pine nuts
• 100g Gorgonzola
• 50g Gorgonzola
• 1 tbsp crème fraîche
• 2 tbsp vinegar (white wine)
• ½ orange(s), the juice
• 2 tbsp germ oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim, wash, dry, and tear the frisée lettuce into bite-sized pieces. Halve the washed fennel bulb, trim off the green parts, and finely chop. Slice the bulb crosswise into wafer-thin strips. Peel, halve, and core the pear. Cut it lengthwise into thin wedges and drizzle with lemon juice. Roast the pine nuts in a dry pan until browned. Dice the Gorgonzola. For the dressing, mash the Gorgonzola in a bowl. Stir in the crème fraîche, white wine vinegar, orange juice, and germ oil. Season with pepper and a little salt. Divide the frisée lettuce, then the fennel and pear, among four plates. Scatter over the Gorgonzola, fennel greens, and pine nuts. Drizzle with the salad dressing and serve.