For the fennel snack, wash the fennel bulbs, remove the outer hard peels. Cut the bulbs into very fine strips.
Finely chop the fennel greens. Peel bananas, cut into thin slices, sprinkle with lemon juice and add to fennel.
Wash grapes, cut in half, remove seeds and add to the rest. Mix whipped cream, hazelnuts, oil, pepper, salt and sugar and pour over raw vegetables.
Mix loosely and let the fennel snack steep in the refrigerator.
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