Fennel Salad, Cottage Cheese & Spiced Nuts - Andrew Zimmern

Ingredients

• 1/2 cup (100 g) large-curd cottage cheese
• 2 tablespoons full-fat sour cream
• Salt
• Beer Vinegar (page 30), for seasoning
• 2 fennel bulbs, cored and finely chopped
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon sugar
• 2 tablespoons unsalted butter
• 1 fennel bulb, halved lengthwise and cored
• Rapeseed oil, for seasoning
• 1 1/2 tablespoons hazelnuts
• 1 1/2 tablespoons walnuts
• 1 1/2 tablespoons peanuts
• 1 whole clove
• 1 teaspoon fennel seeds
• 1/2 teaspoon dill seeds
• 1 star anise pod
• 3/4 teaspoon ground cinnamon
• Sea salt
• 2 1/2 cups (600 ml) dark beer, such as a porter or a stout
• Vinegar mother, if available