Fennel salad with currants and almonds

Ingredients

• 3 medium-sized fennel bulbs
• 8 tomato blackberries
• 2 heads of radicchio
• 150 g of Zante currants
• 100 g of blanched almonds, halved
• 200 g of crème fraîche
• 1 bunch of fresh dill
• 8 tablespoons of white wine vinegar
• sea salt
• Freshly ground pepper

Soak the grapes in hot water for 15 minutes.

Wash, dry, and slice the fennel, then marinate it in vinegar with salt and pepper for 15 minutes.

Core the tomatoes, peel them, remove the seeds, and cut them into eight pieces.

Toast the almonds in a preheated oven for about 5 minutes.

Wash and dry the dill, chop it finely, reserving some for garnish.

Mix the crème fraîche with the chopped dill, then add the drained grapes and about three-quarters of the tomatoes.

Wash and dry the radicchio leaves, remove any tough parts, and arrange them on the plates.

Divide the fennel salad evenly among the plates, then garnish with almonds, dill, fennel fronds, and the remaining tomatoes.