Fresh salad with Cretan Xynomyzithra PDO, arpicots, wild rocket & caramelized fennel

INGREDIENTS

500gr wild rocket

250gr Cretan Xynomyzithra PDO Kalogeraki

6 apricots cut in slices

1 big fennel

1 spoonfulls olive oil

1 cup of white wine

2 spoonfulls balsamic cream lemon-orange

2 spoonfulls pine nuts

80ml extra virgin olive oil

2 spoonfulls white vinegar

the green leafs of fennel

salt, pepper

 

 

IMPLEMENTATION

In a non-stick pan, medium heat add the pine nuts to get color and set aside.

In the same pan, add olive oil and the fennel (which you have already cut in halfs, extract the top part with the leafs and you cut verticaly and then again in halfs). Saute for a few minutes and add the wine, salt and cover it in medium heat until it softens. When ready (soft) add the balsamic cream and wait until it's caramelized. Set aside from heat until you prepare the salad and you add it hot.

In a bowl add the wild rocket (which you have already washed very well) together with the apricots and the slices of fennel.

Add the Cretan Xynomyzithra PDO Kalogeraki in the salad.

Prepare the dressing by whisking in a vase the green leafs of fennel (we kept earlier), the extra virgin olive oil, vinegar, salt & pepper.

Pour in the salad, add the pine nuts and serve right away!