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CYNSABL
Autumnal salad with goat cheese, stew pears and gingerbread
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Ingredients
- 1 lemon
- 2 cinnamon stick
- 500 milliliters Red wine
- 6 cooking pear
- 50 gram walnut
- 150 gram mixed leaf lettuce
- 3 paste soft goat cheese
- 3 tablespoon honey
- 6 paste breakfast bacon
- 6 paste raw ham
- 1 tablespoon fresh thyme
- 6 thin slice Gingerbread
- 3 tablespoon Orange Marmelade
- 3 tablespoon apricot jam
- 1 orange for the dressing
- 50 milliliters nut oil for the dressing
- 50 milliliters peanut oil for the dressing
- 1 teaspoon dijon mustard for the dressing
- 1 tablespoon balsamic vinegar for the dressing
- 1 tablespoon red fruit vinegar for the dressing
Directions
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Roast the walnuts in a dry hot frying pan. Divide the lettuce and nuts over the plates.
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Pack the goat's cheese with 1 tablespoon of honey per slice in the breakfast bacon. Mix juice, grater, oil, mustard and vinegar for the dressing.
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Remove the cores from the pears and cut the pears into slices or cubes. Divide them over the lettuce and pour over the dressing.
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Fry the goat cheese packets 2 minutes per side in a dry hot frying pan and place on the salad. Sprinkle the thyme over it.
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Brush the gingerbread slices with the marmalade and add a little pepper. Cut them into triangles or bars and place them on the salad.
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Nutrition
940Calories
Sodium0% DV0g
Fat78% DV51g
Protein44% DV22g
Carbs31% DV93g
Fiber0% DV0g
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