🥗 Fresh Apple and Fennel Salad

Name: Fresh Apple and Fennel Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g lamb's lettuce; 35 g walnut kernels; 50 g venison ham (in thin slices); 0.5 lemon; 1 tsp sweet mustard; salt; pepper; 2 tbsp olive oil; 2 tbsp walnut oil; 1 bulb fennel (1 large fennel bulb); 200 g tart medium-sized apples (1 tart medium-sized apple); 1 small onion

428 kcal · 30 min · 4 servings

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Ingredients

100 g lamb's lettuce
35 g walnut kernels
50 g venison ham (in thin slices)
0.5 lemon
1 tsp sweet mustard
salt
pepper
2 tbsp olive oil
2 tbsp walnut oil
1 bulb fennel (1 large fennel bulb)
200 g tart medium-sized apples (1 tart medium-sized apple)
1 small onion

Instructions

1. Wash the corn salad thoroughly and dry it well.
2. Roughly chop the walnuts and roast them in a pan without oil until fragrant. Remove them and let them cool.
3. Cut the ham into thin strips. Squeeze the juice from half the lemon.
4. Mix the lemon juice with mustard, salt, and pepper. Add the oils and whisk everything with a whisk until you have a creamy sauce (vinaigrette).
5. Wash the fennel. Shake the fennel fronds dry, chop them very finely, and stir them into the sauce.
6. Wash the apple and remove the core (either with a corer or by quartering and coring the apple). Peel the onion. Toss the corn salad in a medium bowl with about one-third of the vinaigrette.
7. Slice the fennel, apple, and onion very thinly (using a knife or vegetable peeler). Toss them with the remaining dressing and divide onto two plates. Top with the corn salad, sprinkle with ham and walnuts, and serve.

Nutrition per serving

kcal: 428
Protein: 12 g · Fett/Fat: 33 g · Carbs: 18 g