Salad with Fennel Hazelnuts, Roquefort and Honey-Mastiha Vinaigrette

INGREDIENTS 4 PORTIONS
  • 2 medium-sized fennel bulbs, cut into thin slices

  • 3 Tbsp. fresh, strained lemon juice

  • 1 Tbsp. honey

  • Salt and freshly ground black pepper

  • ½ - 1 tsp. ground Mastiha, to taste

  • 1/3 cup extra virgin olive oil

  • 4 Tbsp. hazelnuts, coarsely chopped and slightly roasted

  • 4 Tbsp. roquefort, crumbled

PREPARATION
  1. Crisp the slivered fennel bulbs in ice water for 5 minutes, drain and pat dry. Place in a serving bowl or on a platter or large plate.

  2. Combine the lemon juice, honey, salt, pepper and Mastiha powder. Whisking all the while, gradually add the olive oil and mix until emulsified and smooth.

  3. Sprinkle the hazelnuts and roquefort over the fennel and dress with the Mastiha-honey vinaigrette. Garnish with some tender, feathery fennel leaves, if desired.

RECIPE'S PRODUCTS

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