Fennel- Potato Salad

Ingredients

• 750 g small new potatoes
• Salt
• 4 tbsp olive oil
• 2 tsp fennel seeds
• 2 Garlic cloves
• 1 onion
• coarse pepper from the mill
• 4 tbsp white wine vinegar
• 200 g Cherry tomatoes
• leafy greens (e.g., Lollo Rosso)
• 4 small round goat cheese

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 20 minutes. Drain, peel, and quarter. Heat olive oil. Add fennel seeds and potatoes, tossing around for 5 minutes over medium heat.

2. 2.

   Peel garlic and onion, dice them. Add to the potatoes and cook together. Season with salt and pepper. Deglaze with white wine vinegar and transfer to a bowl. Let cool. Wash tomatoes and halve them. Clean leafy greens, wash, tear into bite‑sized pieces, and pat dry. Mix all ingredients. Quarter goat cheese and arrange on top of the salad.