Salad with fennel, hazelnuts, roquefort, and honey and mastiha vinaigrette
Salad with fennel, hazelnuts, roquefort, and honey and mastiha vinaigrette
Ingredients for 4 servings
2 medium fennel bulbs, thinly sliced
3 tbsp freshly squeezed lemon juice
1 tbsp honey
salt and freshly ground black pepper
½ - 1 tsp ground Mastiha, preferably
⅓ cup extra virgin olive oil
4 tbsp hazelnuts, coarsely chopped and lightly toasted
4 tbsp grated Roquefort
Cooking instructions
Place the thin slices of fennel root in cold water for 5 minutes to firm up, then drain and pat dry. Place them in a serving bowl or platter.
In a separate bowl, mix the lemon juice, honey, salt and pepper, and Mastiha powder. While continuously whisking, gradually add the olive oil and continue whisking until the dressing thickens and becomes smooth and creamy.
Sprinkle the fennel slices with hazelnuts and Roquefort, then drizzle with the honey-Mastiha vinaigrette. If desired, garnish with a few tender, feathery fennel fronds.
