Fennel salad with peach, hazelnut and parmesan beet puree

Ingredients (4 servings)

Salad

• 3 peaches cut into quarters
• 1 bag of beet puree Épurée
• 1/4 cup lemon juice
• 1/4 cup walnut or olive oil
• 1 teaspoon of honey or maple syrup
• 2 fennel bulbs, thinly sliced (about 3 cups/750 ml)
•  3 stalks of celery, finely chopped 
•  1/3 cup fresh dill, finely chopped
•  4 cups small arugula leaves
•  ½ bag of beet puree
• 1 chopped shallot
• Salt and pepper

Garnish

• Parmesan in petals
• 3 tbsp. coarsely chopped hazelnuts
• 3 tbsp. chopped green onion