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Autumn salad with bacon and bluefront cheese
A tasty French recipe. The lunch contains the following ingredients: meat, peeled walnuts, breakfast bacon ((piece), in coarse blocks), walnut oil (bottle of 250 ml), lemon juice, oak leaf lamella (100 g), bluefin cheese (eg Fourme d Ambert), crumbled ) and fresh chives (a 25 g).
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Ingredients
Directions
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Fry half walnuts in a dry frying pan with a non-stick coating.
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Take walnuts out of the pan.
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Bake the bacon in a dry frying pan over low heat until they are brown and slightly crunchy (not too hard).
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Mix the walnut oil and lemon juice into a dressing, season with salt and pepper.
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Fold salad with dressing, so that each leaf is covered with a thin layer of dressing.
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Spread out four plates.
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Place cheese, bacon and walnuts on top.
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Cut the chives above it.
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Tasty with wholemeal sliced wholemeal bread..
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Nutrition
520Calories
Sodium0% DV1.895mg
Fat77% DV50g
Protein32% DV16g
Carbs0% DV1g
Fiber36% DV9g
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