Salad with fennel, walnuts, and raspberries

Method

Wash and dry the lettuce and mix it with the fennel, currants, and walnuts. Shake all the dressing ingredients in a sealable glass and shake well. Now mix the salad with the dressing and serve with the raspberries.

Ingredients

• 100 g baby lettuce
• ½ bulb sliced fennel
• 100 g fresh raspberries washed and patted dry
• 30g Rapunzel currants
• 30 g Rapunzel walnut pieces

for the dressing:

50 ml Rapunzel Condimento Rosso

1 tsp Rapunzel Maple syrup grade C

50 ml Olive oil extra virgin Finca la Torre, demeter

2 shallots, diced

1-2 tsp Rapunzel Blossom salt Flower Power

ground black pepper, to taste