Apple-Fennel Salad with Cheese and Pomegranate Seeds

Ingredients

• 1 Pomegranate
• 2 bulbs fennel
• 2 Apples
• 2 heads lettuce
• 1 small radicchio
• 4 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp dill sprigs
• 200 g Tête de Moine cheese (thinly sliced)

Instructions

1. 1.

   Halve the pomegranate, gently press the rind inward and carefully remove the seeds (watch for splashes). Clean the fennel bulbs, rinse if needed, halve them, cut out the tough core, and slice into fine ribbons. Wash the apples, quarter them, remove cores, and slice or julienne into thin strips. Wash the lettuce heads and radicchio, trim and cut the leaves into fine slivers. Whisk olive oil with lemon juice, season with salt and pepper. Toss all salad ingredients with dill sprigs and vinaigrette, then plate. Garnish with Tête de Moine cheese slices.

2. 2.

   Serve immediately for maximum freshness.