For the salad dressing, mix the oil with the pepper, vinegar, salt and honey and add the kitchen herbs. Clean, peel and coarsely grate the beets and carrots. Clean, rinse and cut the fennel bulb into thin slices. Set aside some of the fennel fronds for garnish. Rinse the lettuce leaves and rub dry. Line four plates with one lettuce leaf each and arrange the prepared vegetables on top. The salad sauce on the vegetables form and the whole garnish with the fennel herb.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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