Fennel salad, cheese and honey
Instructions
Wash the fennel and cut into quarters, then into thin slices; place them in a large Salad Bowl.
Cover them with grated caciocavallo cheese.
The 1/2 shell pomegranate and use part of the grains to make an emulsion with salt, pepper, olive oil, a few drops of lemon juice.
Condirvi fennel and finish with drops of melted honey and pomegranate grains.
Ingredients and dosing for 4 persons
- 3 fennel
- 1/2 pomegranate
- 60 g of seasoned caciocavallo cheese flakes
- Honey
- Olive oil extra virgin
- Salt
- Pepper
- Few drops of lemon juice