Apple & Fennel Salad

Steam or boil green beans until fully cooked (about 10–15 minutes). Set aside to cool down.

While beans are cooking, make the dressing. Crumble 30 grams of gorgonzola into a large bowl and beat it with a spoon for paste-like texture. Add vinegar, crème fraiche and olive oil, season with salt and pepper and mix well.

Chop tarragon leaves and add to the dressing. Thinly slice (I use a mandoline slicer) fennel, apple and add to the bowl with dressing. Gently mix it all, making sure fennel and apple are covered fully with the dressing. Set aside.

Thinly slice half of the red onion and radish.

To serve, place a little nest of watercress onto the plate. On top of that, put fennel and apple mix, green beans, radish and crumble the remaining gorgonzola. To finish it up, sprinkle some onion and pomegranate seeds and serve immediately.