Shaved Broccoli & Fennel Salad with Roasted Salt Almonds

1 head broccoli
1 bulb fennel
75 g dried cranberries
200 g creamy goats cheese

Quick pickled red onion
1 large red onion
4 tbsp apple vinegar
2 tbsp water
1 tbsp honey runny
A pinch of salt

Roasted salt almonds
200 g almonds
3 tbsp coarse sea salt
200 ml boiling water

Apple vinaigrette
100 ml oil
100 ml apple vinegar
1.5 tbsp honey runny
A pinch of salt & fresh pepper

Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover and let them soak for about 20 min. Preheat oven to  300 F °/150 C ° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.

While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after being pickled for 30-60 min.

Make the vinaigrette by stirring all the ingredients together in a large bowl.Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer and gently fold it into the salad.

Serve the salad as a side dish or as a filling lunch.

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