Summary

Ingredients

• 2 chicken breast fillet
• salt
• Pepper from the grinder
• 6 tablespoon olive oil
• 2 tuber / s fennel, small, cleaned, each quartered lengthways, cut into thin slices crosswise
• 1 Lollo Rosso, cleaned, washed, spun dry, torn apart
• 1 shallot (s), finely diced
• 2 tablespoon vinegar, (white wine vinegar)
• 50 g Goronzola, debarked, passed throuh a sieve
• 100 ml cream
• 50 g rapes, reen, halved, pitted
• 50 g rapes, blue, halved, pitted

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Instructions

1. Fry the salted and peppered fillets in 2 tablespoons of oil per side for 4-5 minutes over medium heat until golden brown; Let cool and cut diagonally into slices.
2. Mix a vinaigrette from vinegar, the remaining oil, salt + pepper. Mix this with the shallot and the fennel. Mix the Gorgonzola with the cream.
3. Arrange the fennel and lettuce on plates, place the chicken slices next to them, drizzle the sauce over the salad and garnish with the grapes.