Mix all the ingredients for the sauce, except for the kitchen herbs. Finely chop the kitchen herbs and stir into the sauce.
Rinse the endive, clean, spin dry and cut into tender strips. Peel the pumpkin, provided that necessary, and free it from the seeds and soft inside. Remove only the rough parts from the fennel bulb. Grate the pumpkin and fennel directly into the sauce. Loosely fold in the endive. Sprinkle everything with pumpkin seeds and bring to the table.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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