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NWILMOT
Chicory salad with roasted cranberries
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the walnuts coarsely.
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Place in a baking tin the cranberries with the thyme leaves, sugar, a little sea salt, freshly ground black pepper and 2/3 of the walnut oil and roast the cranberries 8-10 minutes in the oven until the skins open.
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Let the cranberries in the baking tin cool.
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Beat in a bowl the vinegar with the mustard, some salt and freshly ground black pepper and the rest of the nut oil to a dressing.
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Cut the chicory buttocks and loosen the leaves.
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Cut the larger leaves into 2-3 pieces.
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Mix the chicory and rocket airy in a salad bowl - or in individual dishes - with the dressing and divide the cranberries and walnuts.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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