Anise-scented salad

08360 SALAD white and yellow ANISE-SCENTED INGREDIENTS 4 PEOPLE 2 fags, 8 Belgian salad leaves, 2 carrots, 1 onion, 1 yellow pepper, 4 apricots, a quarter of a cantaloupe, 4 Tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1 teaspoon of anise liqueur, 1 the sprinkling of white pepper, 4 pinches of salt.

Preparation: 25 minutes-easy PROCEDURE Remove the fennel cores, the stumps of the stems and tough outer leaves.

Leave aside the green leaves of a faggot.

Wash, dry and cut roughly half a pair of scissors.

Wash the fennel, cut them into quarters and then vertical slices 5 mm thick.

Scrape the carrots, spuntatele, wash and cut into thin vertical slices (2 mm).

Wash the peppers, cut into 4 pieces, remove the stem, seeds and pith.

Reduce it into strips.

Clean the spring onions, wash and cut the white part sliced to 3 mm thick, spread the slices into rings.

Wash and dry the Belgian.

Clean the apricots cherries cut each half into 4 pieces.

Clean the melon and cut the flesh into slices 5 mm high.

Put in a little bowl with lemon juice, salt, pepper and the liquor.

Mix in sugar, beating with a fork.

Add the oil and 2 tablespoons of boiling water.

keep fit with < fork until the sauce becomes thick and clear.

Add the chopped fennel leaves.

Place in a serving dish or in a salad bowl with fruits and vegetables, alternating the colors.

Pour over the sauce, stir gently.

Garnish with whole leaves of fennel and serve.