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Fennel salad with grapefruit
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Ingredients
Directions
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Halve the fennel tubers and scrape them on the finest position of a mandolin or with a food processor. Do the same with the onion and scoop with the fennel in a large bowl.
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Roast the hazelnuts in a dry, hot frying pan and chop them coarsely.
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Cut the skin of the grapefruit all around until the flesh is visible and cut the grapefruit segments between the fleece.
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Beat the mustard with the honey and vinegar and add the oil in a stream to a smooth dressing. Season with salt and pepper.
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Spoon the grapefruit, cranberries and hazelnuts through the salad and mix in the dressing.
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Tasty with baguette, baked potatoes, roasted meat or fish.
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Nutrition
200Calories
Sodium0% DV0g
Fat17% DV11g
Protein4% DV2g
Carbs6% DV19g
Fiber16% DV4g
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