Ingredients:
(serves 4) W V B Gf Ef
One bunch of green lettuce
1 sweet anise
2 red beets
1 cup of toasted hazelnuts
1 Tbsp. of balsamic vinegar
8 Tbsp. EVOO
Himalayan salt
Wash the beets and boil them in water until firm, about 40 minutes. Let them cool down while you prepare the other ingredients.
Was the lettuce and dry it in the salad spinner.
Cut and discard the green part of the fennel, wash the white part and slice it thinly.
Roast the hazelnuts in a pan or in the oven.
Peel and cut the beets.
Arrange these ingredients on serving plates, then cut the goat cheese into small bites and lay some on top of each salad.
In a small bowl, mix the balsamic vinegar, EVOO and salt; pour a couple of tablespoons over each salad and serve.