Green Winter Salad with Broccoli, Zucchini and Arugula

Ingredients

• 800 g green vegetables (e.g., broccoli florets, beans, sugar snap peas, spinach, zucchini)
• Salt
• 2 bulbs fennel
• 1 ripe Avocado
• 2 bunches arugula (≈100 g each)
• herb sprig (e.g., parsley, tarragon, chervil)
• 3 spring onions
• 100 g Roquefort cheese
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 lemon
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash, trim and cut the green vegetables into cubes or slices. Blanch the beans for 8 minutes in boiling salted water. Blanch the remaining vegetables only 5–6 minutes each. Drain, shock in cold water and let drain well.

2. 2.

   Wash, trim the fennel bulbs, halve lengthwise, remove the tough core and slice thinly or cut crosswise. Halve the avocado, pit, peel and dice. Wash, rinse and dry the arugula and herb sprigs.

3. 3.

   Wash, trim the spring onions and cut into rings. Crumble the Roquefort cheese. Sauté the green vegetables and fennel in hot butter in a pan and season with salt and pepper. Arrange together with arugula and herbs in bowls.

4. 4.

   Squeeze the lemon, warm the juice in another pan, stir in olive oil, season with salt and pepper, add the spring onions and pour everything over the salad. Sprinkle with Roquefort and serve.