Summary

Ingredients

• 500 g beetroot, fully cooked, peeled
• 40 g walnuts
• 1 tuber fennel
• 0.5 ½ head frisee salad
• 2 spring onion (s)
• 1 large apple
• 100 g Goronzola
• 1 baguette (s)
• 1 tablespoon, heaped butter
• 6 tablespoon balsamic vinegar
• 4 tablespoon walnut oil
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 190 ° C. Cut the baguette into 1 cm thick slices. Melt the butter over low heat and melt the gorgonzola in it.
2. Roast the baguette slices in the oven for 5 - 8 minutes. Then brush with the gorgonzola mixture and bake and then leave to cool.
3. Roast the walnuts in the oven for about 3 minutes, then crumble them a little by hand.
4. Finely chop the beetroot, fennel, apple and spring onion. The finer the better. Also cut the frisee salad.
5. Then mix the fennel, apple and walnuts. Separately, mix the beetroot with the spring onion and 2 tablespoons of vinegar.
6. For the dressing, mix 4 tablespoons of vinegar, 4 tablespoons of walnut oil and 4 tablespoons of olive oil. Season to taste with salt and pepper. Spread two thirds of the dressing on the fennel and apple salad and the beetroot salad.
7. Spread the frisée salad on a large plate or flat bowl and drizzle with the remaining dressing. Then carefully layer the beetroot salad and then the apple-fennel salad on top. Spread the croutons on top.