Fennel Salad with Sesame and Pomegranate

Ingredients

• 500 g young fennel
• 2 EL sesame
• 1 Pomegranate
• 150 g baguette
• 2 EL Butter
• 2 EL olive oil
• 1 EL grape seed oil
• 2 EL lemon juice
• 1 TL honey
• Salt
• Pepper (freshly ground)
• a handful mint
• 0.5 garden cress

Instructions

1. 1.

   Wash the fennel, halve it, trim the tough core and slice or shave the halves into thin ribbons.

2. 2.

   Toast the sesame in a dry pan until golden brown, then let cool in a bowl.

3. 3.

   Roll the pomegranate on a table surface to loosen seeds; cut in half and gently tap out the seeds.

4. 4.

   Slice the baguette thinly and crisp each side in hot butter in a pan. Drain on kitchen paper.

5. 5.

   Whisk together olive oil, grape seed oil, lemon juice, sesame, honey, salt, and pepper in a bowl.

6. 6.

   Pat herbs dry with a towel.

7. 7.

   Lay fennel flat on plates, sprinkle pomegranate seeds, arrange baguette chips centrally, then scatter herbs over the top.

8. 8.

   Drizzle with vinaigrette before serving.