Fennel and Pear Salad with Chicken and Goat Cheese

For the fennel and pear salad, mix 2 tsp honey with sunflower oil and ½ tsp air seasoning.

Rinse chicken breasts, pat dry and brush with marinade and marinate for about 1 hour.

Wash and trim fennel, cut in half and remove stalk. Chop fennel greens and cut fennel into strips. Heat 1 tablespoon oil in a pan and sauté fennel for about 5-7 minutes and season with salt and pepper.

Wash and clean the spring onion and cut into pieces. Wash pears, cut one fruit in half, remove seeds and cut into thin wedges. Mix the fennel with the spring onion and pear wedges.

Mix lemon juice, nut oil, season with 1 tsp air seasoning, salt and pepper and mix with salad ingredients and let stand.

Coarsely chop walnuts and roast in a pan without fat. Preheat oven to 200°C (convection oven 180°C).

Cut the other pear into slices and goat cheese into 6 pieces. Place the pears on a baking tray lined with baking paper and place the goat cheese pieces on top.

Drizzle with honey, season with salt and pepper and the remaining air seasoning. Bake in the oven for about 10 minutes.

Heat a pan and fry the chicken breast fillets in it until crispy, season with salt and pepper. Cut the fillets into tranches.

Place the fennel and pear salad on four plates, serving two plates with the chicken and two with three pieces of cheese each. Sprinkle with the chopped walnut kernels.

Preparation Tip:

You can also serve the fennel and pear salad with the chopped pistachios instead of walnuts.

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