Mixing the salty cheese cubes with the sour notes of the dressing will give an explosion of new flavours
By adding the fennel and cucumber in a bowl of ice water you make them more crispy and they will fresh up the whole salad
Grate zest of the lime before squeezing the juice of it into a bowl. Add the olive oil, ginger, salt and a pinch of sugar. Finish with black pepper.Salad
Pre-heat the oven to 180°C. Slice both the fennel and cucumber with a mandolin or peeler and let the slices rest in ice cold water for 15 minutes. Cut the cherry tomatoes in two. Place the pine kernels for 10 minutes into the oven on 180°C. Drain the cucumber and fennel and add them to a bowl before adding the drained Apetina® Classic white cheese cubes. Dress the marinate over the salad and toss gently. Finish the fresh summer salad with the roasted kernels.