Summary

Ingredients

• 400 g fennel, finely sliced
• 150 g Tilsiter, cut into small cubes
• 60 g walnuts, rouhly chopped
• 0.5 ½ bunch chives, cut into rolls
• 2 tablespoon balsamic vinegar, lighter, optionally white wine vinegar
• 2 tablespoon rapeseed oil
• 5 tablespoon yogurt
• 1 teaspoon mustard
• Pepper from the grinder
• 1 pinch (s) salt

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Instructions

1. Roast the walnuts in a coated pan without adding any fat and leave to cool.
2. Whisk the vinegar, oil, mustard and yoghurt together well and season with salt and pepper. Add the chives and mix again.
3. Add the sauce to the fennel and the cheese cubes and mix well. Finally sprinkle the walnuts on top.