Summary

Ingredients

For the salad:

• 150 g frisée salad
• 1 tuber fennel
• 1 pear (s), ripe, firm
• 1 tablespoon lemon juice
• 50 g pine nuts
• 100 g Goronzola

For the dressing:

• 50 g Goronzola
• 1 tablespoon crème fraîche
• 2 tablespoon vinegar (white wine)
• 0.5 ½ orange (s), the juice
• 2 tablespoon germ oil
• salt and pepper

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Instructions

1. 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.
2. Peel, halve and core the pear. Cut lengthways into thin wedges and drizzle with lemon juice.
3. Roast the pine nuts in a pan without fat. Cut the gorgonzola into small cubes.
4. 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.
5. 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.