Fennel salad with grapefruit

Name: fennel salad with grapefruit
Total time: 20 min
Yield: 4
Ingredients: 2 fennel bulb; 1 little Red onion; 20 gram hazelnut; 2 red grapefruit; 50 gram cranberry; 1 teaspoon fine mustard for the dressing; 1 teaspoon honey for the dressing; 1 tablespoon White wine vinegar for the dressing; 3 tablespoon mild olive oil for the dressing

Ingredients

Directions

Halve the fennel tubers and scrape them on the finest position of a mandolin or with a food processor. Do the same with the onion and scoop with the fennel in a large bowl.
Roast the hazelnuts in a dry, hot frying pan and chop them coarsely.
Cut the skin of the grapefruit all around until the flesh is visible and cut the grapefruit segments between the fleece.
Beat the mustard with the honey and vinegar and add the oil in a stream to a smooth dressing. Season with salt and pepper.
Spoon the grapefruit, cranberries and hazelnuts through the salad and mix in the dressing.
Tasty with baguette, baked potatoes, roasted meat or fish.