Summary

Ingredients

• 2 tablespoon pine nuts
• 1 kg fennel
• some olive oil, for frying
• 1 pear (s)
• some butter
• 250 g cocktail tomatoes
• salt
• Pepper from the grinder
• Balsamic vinegar, white
• 75 g radicchio

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Instructions

1. Roast the pine nuts in a pan without fat. Let cool down.
2. Clean the fennel, remove the stalk and fennel greens (keep for later and refrigerate) and cut into slices (about 1 cm). Heat the oil in a pan and fry the fennel slices on both sides, but do not let them get too dark. Then place in a large, flat dish.
3. Wash and quarter the pear. Cut out the core and cut each quarter again into three columns. Heat some butter in the pan and gently fry the pear wedges and add to the fennel.
4. Wash and halve the cocktail tomatoes and also add to the bowl. Then season with salt and pepper and drizzle with balsamic vinegar. Mix gently and refrigerate to steep. Salad oil is no longer necessary, as the fennel already has plenty of oil from frying.
5. Immediately before serving, clean the radicchio and cut into strips, add to the fennel and mix in. Then season again to taste, pour the pine nuts and the fennel greens over them and serve.