… it is a true delicacy: The sour taste of an apple is blended with sweet fennel, crispy bacon, and caramelised pecan nuts. These are the building blocks for a wonderfully light salad, which is easy to prepare yet sophisticated.

Ingredients
1 small apple
1 fennel bulb
Salt
Pepper
6 slices of bacon
Olive oil
White wine vinegar
30 g pecan nuts
3 tbsp maple syrup
20 g young spinach

Preparation
Preparation time: 25 minutes

Here’s what to do: Firstly, wash the apple, remove the core, and cut the rest into fine slices. Next take the fennel bulb, and chop it into fine slices. Once you have finished chopping, spread all of the slices out on a baking tray, and season with salt and pepper. Then marinate the slices with one or two tablespoons of white wine vinegar, and two to three tablespoons of olive oil.

And now for the bacon! Fry the bacon until it is crispy, and place it on a piece of kitchen roll. This will help it to degrease, and to lose a little bit of fat. Then chop the pecan nuts, and caramelise them in a pan, using the maple syrup.

Now alternately stack the apple, fennel, bacon and spinach in the food rings and refrigerate your fabulous salad. To serve, turn the contents of the food rings out onto a plate, and scatter the caramelised pecan nuts over the apple and fennel salad. Yum!