Frisée Salad with Fennel, Pear and Gorgonzola

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

For the dressing:

Frisée Salad with Fennel, Pear and Gorgonzola

Instructions

Clean, wash, dry the Frisée salad and pluck it into bite-sized pieces. Halve the washed fennel bulb, cut off the greens and finely chop. Slice the tuber crosswise into wafer-thin strips.
Peel, halve and core the pear. Cut lengthways into thin wedges and drizzle with lemon juice.
Roast the pine nuts in a pan without fat. Cut the gorgonzola into small cubes.
For the dressing, mash the Gorgonzola in a bowl. Add the crème fraîche, white wine vinegar, orange juice and germ oil while stirring. Season to taste with pepper and a little salt.
Divide the frisée salad, then fennel and pear on four plates. Scatter gorgonzola, fennel green and pine nuts over the top. Drizzle with the salad sauce and serve.

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