Fennel-orange salad

Name: Fennel-orange salad
Ingredients: 4 fennel bulbs; 2 chopped walnuts; 2 orange segments; 1 White wine vinegar; 2 Orange juice; 1 Mustard; 1 Egg yolk; 100 ml Sunflower oil; 1 Vegetable stock; 1 Honey; Salt

This recipe is in collaboration with Brouwerij Huyghe and serves approximately 4 plates.

Beer tip: combine this recipe with St. Idesbald blond, one of the beers from this brewery. The fresh start of the St. Idesbald blond brings out the citrus notes. The bitter hop tones in the aftertaste give the fennel and the salad as a whole a fresh, full flavor sensation.

Ingredients

4fennel bulbs

2chopped walnuts

2orange segments

1White wine vinegar

2Orange juice

1Mustard

1Egg yolk

100mlSunflower oil

1Vegetable stock

1Honey

Salt

Preparation

Using a hand blender, mix together vinegar, mustard, orange juice, stock, egg yolk, honey, and a pinch of salt. Slowly add the oil until the dressing starts to bind.
Mix the orange with fennel and walnuts. Stir in 4 tbsp of dressing. Divide over 4 plates and garnish with fennel greens. Serve the remaining dressing on the side.