Fennel Salad with Smoked Salmon and Roasted Bread Hearts

Cut out the toast slices in the shape of a heart and toast them on both sides in a heated oven at 220 °C.

Straighten the top and bottom of the grapefruit and peel thickly. Remove the fillets with a sharp kitchen knife and set aside on a plate.

Select the voger lettuce, chicory and arugula, rinse and spin dry.

Toast the pine nuts in a non-stick frying pan until golden brown, without adding any fat.

Clean and rinse the fennel and cut into narrow wedges.

Arrange the fennel with voger lettuce, chicory and arugula decoratively and evenly on plates. Place the grapefruit fillets in between. Form the smoked salmon into rolls and arrange around the leaf salad.

Place the mustard, egg yolks, iodized salt, ground white pepper, sugar and apple cider vinegar in a whisking bowl or possibly a large enough bowl and whisk to combine.

Slowly stream in the sunflower oil or other vegetable oil, continuing to whisk until a creamy dressing forms.

Rinse the chives until cooled, cut into rolls and add.

Dressing:

Add spicy seasoning to the dressing and spread evenly over the fennel salad. Sprinkle the pine nuts on top while still warm. Offer the toasted toast hearts with it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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