Filter
Reset
Sort ByRelevance
IVN6
Forest mushroom salad with blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the walnuts in a dry, hot frying pan. Chop the nuts roughly and set aside.
-
Cut the mushrooms into slices.
-
Heat the oil and fry the garlic.
-
Fry the mushrooms for 2-3 minutes and scoop them out of the pan.
-
Extinguish the shortening with the vinegar, stir in the honey and season with salt and pepper.
-
Tear the lettuce a little smaller and spread over plates.
-
Put the mushrooms in the middle and sprinkle with the dressing.
-
Sprinkle the salad with the walnuts and blue cheese.
Blogs that might be interesting
-
15 minAppetizermelon piel de sapo, cucumber, mascarpone, olive oil 'extra virgin', lime, fresh mint,melon tartar with cucumber and mint
-
60 minAppetizercucumber, salt, full yogurt, garlic, dried fresh mint, olive oil (extra virgin),yogurt-cucumber soup (cacik)
-
25 minAppetizerParmesan cheese, arugula, fine leaf lettuce, yellow bell pepper, spring / forest onion, green olive, meat tomato, fresh basil, olive oil, White wine vinegar, lemon juice, garlic,cheese tray with Italian salad
-
50 minAppetizerRed onions, Red wine vinegar, boiled beetroot, extra virgin olive oil, sea salt, freshly ground black pepper, Spinach, orange, fresh basil, Dutch goat's cheese,spinach salad with beetroot and goat's cheese curls
Nutrition
250Calories
Sodium0% DV0g
Fat34% DV22g
Protein18% DV9g
Carbs1% DV3g
Fiber0% DV0g
Loved it