For the salad, toast pecans in a pan without oil over medium heat and let them cool.
Clean the fennel, cut in half and remove the stalk. Keep the fennel greens. Slice the fennel coarsely with Braun’s MultiQuick 9 food processor attachment using the coarse shredding insert.
For the dressing, peel the shallot and chop very finely with the 350 ml chopper attachment.
Mix maple syrup, vinegar, olive oil and the chopped onion with the whisk attachment and season with salt and pepper.
Arrange the fennel and apple on a serving platter, sprinkle nuts and then dressing on top.
Top with fennel greens and cress and serve.
For the salad, toast pecans in a pan without oil over medium heat and let them cool.
Clean the fennel, cut in half and remove the stalk. Keep the fennel greens. Slice the fennel coarsely with Braun’s MultiQuick 9 food processor attachment using the coarse shredding insert.
For the dressing, peel the shallot and chop very finely with the 350 ml chopper attachment.
Mix maple syrup, vinegar, olive oil and the chopped onion with the whisk attachment and season with salt and pepper.
Arrange the fennel and apple on a serving platter, sprinkle nuts and then dressing on top.
Top with fennel greens and cress and serve.
