Fennel salad with blackberries and pecorino

Name: fennel salad with blackberries and pecorino
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 el pine nuts; 7,5 g fresh basil; 2 el extra virgin olive oil; 3 el mild yogurt; 150 g blackberries; 2 fennel bulb; 75 g lamb's lettuce; 50 g Pecorino Romano broken

Salad with fennel, lamb's lettuce, pecorino and blackberries.

Ingredients

Directions

Heat a frying pan without oil or butter and grill the pine nuts. Remove from the pan and allow to cool on a plate.
Meanwhile, put the basil, oil, yogurt and blackberries in a tall cup and puree into a dressing. Season with salt and pepper.
Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into strips that are as thin as possible.
Divide the lamb's lettuce and fennel on a nice dish. Scrape the cheese and carefully mix everything.
Divide the blackberries and sprinkle with the dressing. Sprinkle with the pine nuts.