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CMAYBELL
Roasted snail heads with balsamic syrup
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Ingredients
Directions
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Halve the lettuce heads in the length so that the leaves stick together.
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Heat the vinegar with the honey, salt and pepper and cook in half.
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Mix the olive oil with the garlic and brush the lettuce heads. Heat a grill pan and toast the snails for about 2 minutes per side.
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Spread the balsamic syrup over the lettuce and sprinkle with the cheese.
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Nutrition
235Calories
Sodium0% DV0g
Fat26% DV17g
Protein22% DV11g
Carbs3% DV8g
Fiber0% DV0g
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