Fennel Salad with Strawberries

Ingredients

• 1 thin stalk of rhubarb
• 100 ml apple juice
• 1 lemon (juice)
• 1 tbsp honey
• 2 baby fennels
• 4 Spring Onions
• 200 g strawberries
• 1 red oak leaf lettuce
• 250 g mozzarella
• 5 tbsp sunflower oil
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and finely chop the rhubarb. In a small pot bring apple juice, lemon juice and honey to a boil. Add the rhubarb and simmer for 2-3 minutes until tender. Remove from heat and let cool.

2. 2.

   Meanwhile wash, trim and finely chop the fennel greens for garnish. Slice or julienne the fennel bulbs into thin strips. Wash, trim and cut spring onions into slightly diagonal rings. Wash, trim and halve or dice strawberries. Wash, dry and tear the lettuce into bite‑sized pieces. Drain mozzarella and slice into rounds.

3. 3.

   Gently mix all prepared salad ingredients on plates.

4. 4.

   Combine sunflower oil with mustard, then blend thoroughly with the cooled rhubarb mixture. Season dressing with salt and pepper, drizzle over the salad, and sprinkle fennel greens on top before serving.