Melon Salad with Bündnerfleisch and Avocado

Peel the melon, remove the seeds and cut into uniform pieces. Add to a large bowl with the similarly cut avocado pieces.

Earth Apple Tangerine Dressing:

Finely dice the shallots and sauté in a frying pan with a little oil until translucent. Sprinkle with a pinch of sugar and caramelize. Extinguish with a dash of vinegar and the juice of the tangerines and boil down to a portion with the addition of 0, 1 liter of clear soup. Finally fold in about 100 g of cooked and strained potatoes. Season with nutmeg, pepper, salt and sugar.

Cut the fennel into fine strips and soak briefly in the dressing while it is still warm.

Pour the dressing into the melon-avocado mixture and let it stand for 2 hours with the lid closed. Just before serving, add the finely chopped kitchen herbs.

If necessary, decorate with a few pistachios and tangerine fillets.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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