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Fennel Salad with Gruyère AOP

Fennel Salad with Gruyère AOP


Serves 4
250 g Cherry tomatoes
1 tablespoon olive oil
1 fennel cut in strips
3 chicories cut in strips
3 red chicories cut in strips
1 tablespoon lemon juice
salt, pepper

Garniture :
100 g Gruyère AOP 10 months, cut in strips
a handful cress
une poignée de cresson de fontaine

Mustard dressing:
2 tablespoons mustard
2 tablespoons white wine vinegar
1/2 garlic clove, crushed
2 tablespoon olive oil

Time required: 30 minutes


Pre-heat the oven to 225°C.
Mustard dressing: in a container, mix mustard, vinegar, garlic, salt, pepper and olive oil. Keep aside. In another container, mix Cherry tomatoes with olive oil, salt and pepper. Spread on the baking tray covered with a baking sheet. Let roast for 7 to 10 minutes. Keep aside.
In a container, mix fennel and chicories with the lemon juince. Spread fennel, chicories and tomatoes on the plates. Coat with mustard dressing. Decorate with Gruyère AOP strips and cress.

Cheese in this recipe

Source of recipes

SCM Benelux

D’après une idée de Gerrit Mathys, Mechelen

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