Cook the kohlrabi, fennel bulb and carrots together in a saucepan until soft.
Then cut the carrots in half lengthwise, dice the kohlrabi and slice the fennel bulb. Mix everything in a baking dish.
For the salad dressing, chop the parsley, pimpinelle, chives and tarragon and place in a large enough bowl. Season with oil, vinegar and sugar, season with salt and pepper. Dress the vegetables with the salad dressing.
Cut the goat cheese into slices, roll in breadcrumbs and brown briefly and crispy on both sides in olive oil. Serve the vegetable salad with the cheese.
Our tip: Fresh chives are much more aromatic than dried ones!
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