Radish and fennel salad with Harzer cheese

Ingredients for 2 servings:

• 200 g cheese, Harzer-
• 2 bulbs of fennel, washed
• 1 bunch of radishes, washed and cleaned
• 1 romaine lettuce or frisée lettuce, washed
• 1 tbsp mustard, hot
• 2 tbsp olive oil, or truffle oil
• 1 onion(s)
• ½ clove(s) garlic
• 6 tbsp balsamic vinegar, white
• 1 chili pepper(s), red and hot
• salt and pepper
• 1 handful of fresh basil
• some oil for frying

Instructions

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

as a side dish or (with bread) as a quick dinner

First, prepare the dressing. Finely dice the onion. Heat a little oil in a non-stick pan and sauté the onion until translucent. Then remove the pan from the heat, add the garlic, stir, and deglaze with a little vinegar. Let it cool. Pour in the remaining vinegar and oil, and whisk in the mustard. Finely chop the chili and a few basil leaves. Season the dressing with salt, pepper, chili, and basil. Next, prepare the vegetables. Finely slice the lettuce and quarter the radishes. Remove the tough stems from the fennel, reserving the greens. Trim the fennel stalk as well. Dice the rest or cut it into long, narrow strips. Mix the vegetables in a sufficiently large bowl. Cut the Harzer scallions into bite-sized cubes and add them to the salad bowl. Stir the dressing thoroughly again and pour over the salad, then toss everything well. Garnish the salad with the remaining basil leaves. This salad goes well with almost any kind of bread, from whole-grain to ciabatta or pretzels. It can also be served as a side dish, for example, with roasted chicken breast. It serves four people as it is, and two people will be easily satisfied as a light main course served with bread.