Fennel Salad with Pear, Cranberries and Cream Cheese

Ingredients

• 50 g Pumpkin seeds
• 1 bulb fennel
• 1 chicory
• 1 handful beet greens
• 1 pear
• 1 tbsp Lemon Juice
• 1 orange
• 3 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tsp fennel seeds
• Salt
• black pepper (freshly ground)
• 50 g dried cranberries
• 200 g Cream cheese

Instructions

1. 1.

   Roast the pumpkin seeds in a dry pan until fragrant. Remove, let cool, roughly chop and sprinkle on a small flat plate. Clean the fennel, wash it and grate it into thin ribbons or slice thinly. Strip the chicory leaves, wash, shake off excess water and cut roughly. Wash the beet greens and gently spin them dry. Wash the pear, quarter it, remove the core, slice thinly or grate, and mix with lemon juice. For the vinaigrette, squeeze the orange. Whisk together vinegar, oil, fennel seeds, salt and pepper to taste.

2. 2.

   Combine chicory, fennel, pear, beet greens and cranberries in a bowl with the vinaigrette. Distribute onto small bowls. Using a melon baller, form small balls from the cream cheese, roll them in pumpkin seeds and arrange on the salad.