Mozzarella, fennel and melon salad

Ingredients for 4 servings:

• 2 balls of mozzarella
• 1 bulb(s) of fennel
• 1 bunch of spring onions
• 3 tbsp olive oil
• 1 tbsp acacia honey
• 1 tsp fennel seeds
• 1 small honeydew melon(s)
• 3 tbsp walnut oil
• 1 lemon(s)
• 2 sprigs of mint
• some salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Drain the mozzarella, pat dry, and then cut into thin slices. Trim the fennel, remove the stalk, rinse, and halve, then thinly slice the halves. Trim the spring onions, rinse, and cut into small strips. Wash the mint leaves, pluck them from the stems, and roughly chop them. Heat the oil and honey in a pan and add the fennel and fennel seeds. Sauté everything together for about three minutes over medium heat. Season with salt and pepper, then let cool. Quarter the melon, then peel and remove the seeds. Dice the flesh or scoop out small balls using a melon baller. Mix together a dressing with the walnut oil, lemon juice, and spring onions and season with salt and pepper. Arrange the fennel, melon, and mozzarella on a platter. Season with salt and pepper and drizzle with the lemon dressing. Finally, sprinkle the chopped mint leaves over the salad and serve.