Fennel salad with carpaccio

Cut the stems and the green of the fennel bulb.

Sauté the fennel bulb on a mandolin or in the food processor in wafer-thin slices over a bowl.

Season the fennel slices with lemon juice, olive oil and some salt and freshly ground pepper. Let the salad stand for 10 minutes.

In the meantime, also scrape the stalks into thin slices and finely chop the fennel green.

Roast the pine nuts in a dry frying pan until golden brown. Put them on a plate.

Fold the slices of carpaccio loosely and roll them into florets.

Mix the arugula through the fennel salad and spread the salad over small plates.

Divide the pine nuts, slices of fennel stalk, cheese flinters and fennel green over them and put the carpaccio boxes in between.