First the fennel is washed and cleaned. Pick up the green cabbage and set aside. Now cut the entire tuber from the roots of the stem into very fine strips (1 mm).
The `lids` of the orange are now cut off on both sides (stem and flower). Now the orange is placed on one of the cut surfaces and the peel with the white underside is cut down with a sharp knife. Now cut the orange into thin slices and quarter the slices. Catch the juice as possible.
Now clean the chicory, cut in half and cut into fine slices.
The salad goes with both walnuts and pine nuts (my favorite). Roast walnuts (roughly chopped) or pine nuts with a few drops of olive oil in a medium-hot pan for 5 minutes, turning frequently and setting aside.
Finely chop the dill and fennel for decoration.
Preparation:
Melt the butter with the honey in the pan at 3/4 heat, reduce to medium heat and sauté the fennel for about 5 minutes. Season with a little salt and pepper. Turn several times. After 5 minutes at the latest, take it off the flame and let it cool down.
As soon as you can `safely` touch the pan with your hand, add the orange and chicory. Add the vinegar and fold in extensively. Let cool until `lukewarm`. Now arrange the salad in the pan or on a platter. Sprinkle with the walnuts or the pine nuts (or with both, why not?) And also sprinkle the dill and fennel on top.
If you like, you can now add a little fleur de sel and freshly ground pepper. Finished.
This salad has it all: sweetness, acidity and bitter substances. In my opinion a dream. I prefer lukewarm lettuce, but the flavors also come into their own when cold.
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