Summary

Ingredients

• 200 g cheese, Harzer
• 2 tuber / n fennel, washed
• 1 bunch radishes, washed and trimmed
• 1 romaine lettuce, or frisée salad, washed

For the dressing:

• 1 tablespoon mustard, hot
• 2 tablespoon olive oil, or truffle oil
• 1 onion (s)
• 0.5 clove ½ garlic
• 6 tablespoon balsamic vinegar, white
• 1 chilli pepper (s), red and hot
• salt and pepper
• 1 handful fresh basil
• some oil, for frying

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Instructions

1. First prepare the dressing. To do this, cut the onion into very fine cubes. Heat a little oil in a non-stick pan and fry the onion until translucent. Then take the pan off the heat, squeeze in the garlic, stir and deglaze with a little vinegar. Let cool down.
2. Pour in the rest of the vinegar and the oil, beat in the mustard with a whisk. Finely chop the chilli and some basil leaves. Season the dressing with salt, pepper, chilli and basil.
3. Then the vegetables are prepared. Cut the lettuce into fine strips, quarter the radishes. Remove the hard stems from the fennels, but keep the cabbage. Also cut off the stalk of the fennel. Either dice the rest or cut into long, narrow strips. Mix the vegetables in a large enough bowl.
4. Cut the Harzer into bite-sized cubes and also add to the salad bowl. Stir the dressing well again and spread it over the salad, then mix everything well. Garnish the salad with the remaining basil leaves.
5. This salad goes well with bread in almost all variations, wholemeal bread as well as ciabatta or pretzels. It can also be served as a side dish, for example with fried chicken breast fillet. It is enough for 4 people, served as a light main course with bread, 2 people will be well satisfied.