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.
Mix a vinaigrette with vinegar (I prefer elderflower vinegar), some oil, pepper and salt and pour over it.
Serve with lukewarm ciabatta.
Tip:
Elderflower vinegar is made like this:
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.