Avocado and Fennel Salad

Summary

Ingredients

• 1 avocado (s)
• Mix 2 heads lettuce (lettuce hearts), possibly with rocket
• 2 tuber / s fennel
• 2 tablespoons oil
• 4 tablespoon vinegar
• salt and pepper

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Instructions

1. Arrange the washed and spun dry salad on large plates. Place the avocado slices over them in a fan shape. Cut the fennel into slices and caramelize in oil with sugar in the pan until golden yellow. Spread on the bed of lettuce while still warm.
2. Mix a vinaigrette with vinegar (I prefer elderflower vinegar), some oil, pepper and salt and pour over it.
3. Serve with lukewarm ciabatta.
4. Tip:
5. Elderflower vinegar is made like this:
6. Prepare 5 elder flower umbels with 2 tablespoons of sugar and 1 liter of white wine vinegar and let it steep for 10 days. Sieve and fill into bottles.