Herb and fennel salad with pomegranate vinaigrette
With its high vitamin content, fennel is a real power tuber and a particularly versatile vegetable. This great salad recipe with a sophisticated vinaigrette made from pomegranate and mustard perfectly underlines its exceptional flavor.
People:For 4 persons
Cooking time:10 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Preparing the fruits and vegetables
| 1 piece | Fennel bulb |
| 1 piece | Apple, finely diced |
| 1 piece | Pear |
Vinaigrette
| 4 tbsp. | Pomegranate juice |
| 1 tsp. | Dijon mustard |
| 1 tsp. | Mustard, coarse-grained |
| 6 tbsp. | Olive oil |
| 1 piece | Lemon, juice of a lemon |
| Some | Salt |
| Some | Pepper |
| 1 piece | Shallot |
Arrange the salad
| 2 tbsp. | Pomegranate seeds |
| 100 g | Salad herb mix |
Preparation steps
Prepare the vegetables and fruit
- Pluck the fennel greens from the bulb and set aside.
- Halve the fennel and cut into very thin slices.
- Cut the apple and pear into thin slices.
Mix the vinaigrette
- Mix together the pomegranate juice, both types of mustard, olive oil and lemon juice.
- Season generously with salt and pepper.
- Peel and finely dice the shallot and mix into the vinaigrette.
Serve the salad
- Arrange the fennel, apple and pear slices on a large serving plate.
- Drizzle with the vinaigrette.
- Sprinkle with the salad herb mix and the pomegranate seeds.
- Garnish with the fennel greens and serve.