Christmas salad with fennel and cranberries

Preheat the oven to 200 ° C. Spoon the cranberries in the roasting tin with thyme, syrup, freshly ground black pepper and olive oil. Roast them in the oven for 10-15 minutes until done. Allow them to cool in the roasting tray.

Cut the stem of the fennel bulb. Scrape the tuber into wafer-thin slices and separate them. Peel the carrot with a peeler and then scrape the long peeler into long thin ribbons. Cut the butts of the lettuce heads and carefully remove the leaves.

Mix the lettuce leaves, fennel and carrot in a large bowl just before serving. Sprinkle the vinegar and walnut oil over it and spread the cranberries over the salad.