Ripe pear and fennel carpaccio, pink grapefruit, pistachio, goji berry and Yka Leaves

(For 4 portions)

• 1 fennel
• 2 ripe pear of your choice
• 1 pink grapefruit
• 40 g pistachio nuts peeled and chopped
• 40 g goji berries
• cup of Yka Leaves
• coarse sea salt - Verstegen
• olive oil Iluigi
• black pepper from the Verstegen mill

Marinade:

• Cut the fennel into very thin slices with the help of a slicer.
• Season with sea salt and black pepper.
• Squeeze the grapefruit and add the juice to the fennel.
• Now add some olive oil as well.
• Mix everything well and let it marinate briefly.

Carpaccio:

• Peel and core the pears.
• Cut thinly and divide in a circle on the plates.
• Spread the marinated fennel evenly on top.
• Spoon the juice over it.

To finish off:

• Finely chop Yka Leaves and sprinkle over the preparation. Finish with the pistachio nuts and the goji berries.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: veggies, fruits
Plate: Wild White Plate (L)