Fresh greens with goat’s cheese and hazelnut crumble
Photo by Babiche Martens
For the greens and dressing
|¼ cup||Olive oil|
|2 Tbsp||Lemon juice|
|½ tsp||Dijon mustard|
|1 Tbsp||Runny honey|
|300 g||Brussels sprouts, halved and cooked|
|½ head||Fennel, shaved finely|
For the crumble
- To make the dressing, place oil, lemon juice, mustard and honey in a jar. Season with salt and pepper and shake.
- Place brussels sprouts and fennel on a platter. Season with salt and pepper.
- Combine the hazelnuts and feta and sprinkle over the salad.
- Drizzle with dressing and serve.
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