Fennel Salad with Figs

Ingredients

• 300 g fennel
• 350 g apples
• 0.5 head Lollo Rosso lettuce
• 4 fresh figs
• 150 g blue grapes
• 50 g whole hazelnuts
• 1 tbsp fresh chervil
• 1 tbsp Lemon Juice
• 1 tsp maple syrup
• 0.063 l water
• Salt

Instructions

1. 1.

   Wash and dry salad leaves, then shake off excess moisture.

2. 2.

   Wash apples, quarter them, remove cores and cut into strips; drizzle immediately with a little lemon juice.

3. 3.

   Clean fennel, trim the green tops and set aside, halve the bulb, cut the core into wedges and slice very thinly.

4. 4.

   Coarsely chop hazelnuts. Combine all ingredients in a bowl.

5. 5.

   Mix remaining lemon juice, maple syrup, water and a pinch of salt; pour over the apple‑fennel mixture.

6. 6.

   Finely chop chervil and fennel greens and sprinkle on top.

7. 7.

   Arrange everything with salad leaves on plates. Halve figs and add them on top. Cut grapes in half, remove seeds, and scatter over the salad. Serve the fennel salad with figs.