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Melissacraddock
Autumn salad with pear, walnuts and cheese
A tasty recipe. The vegetarian main course contains the following ingredients: pommes culinary (bag a 1 1/2 kg, potatoes), olive oil, conference pears, port salut (50 (185 g)), onion (in half thin rings), walnuts (60 g) , balsamic dressing (270 ml bottle) and sliced endive (400 g).
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the potatoes into slices lengthwise and place them in an oven dish.
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Drizzle them on the cutting edge with part of the oil and fry them in 35-40 minutes.
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Halve the pears lengthways, remove the cores and cut the pear halves in a fan-shaped manner.
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Cut the Port Salut into thin slices.
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Fry the onion rings in the rest of the oil, add the walnuts and stir fry for 3 minutes.
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Pour in the balsamico dressing and remove the pan from the heat.
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Divide the endive over 4 plates, lay each half a pear and the slices of cheese.
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Divide the warm onion-nut dressing over it.
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Serve the roasted potatoes..
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Nutrition
550Calories
Sodium31% DV745mg
Fat51% DV33g
Protein36% DV18g
Carbs15% DV45g
Fiber36% DV9g
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