Filter
Reset
Sort ByRelevance
Megan Olson
Salad with rhubarb and goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Roast the pecans in a dry, hot frying pan. Keep separate.
-
Mix the rhubarb in an oven dish with the honey and 1 tablespoon of water and bake in the oven for about 12 minutes. Spread the lamb's lettuce, fennel and radishes over a large dish.
-
Pour the honey-rhubarb from the oven dish into a bowl, add the vinegar and olive oil and beat until a dressing. Season with salt and pepper.
-
Divide the rhubarb, goat's cheese and pecans over the salad and drizzle with the dressing.
Blogs that might be interesting
-
25 minLunchsalmon fillet, egg, flour, lime juice, lemongrass, Red pepper, green pepper, oil, brown bread roll, multigrain bulb, cucumber, carrots, spring / forest onion, sour cream,Korean salmon burger -
40 minLunchmeat tomato, White beans, White beans, Red onion, spring / forest onion, feta, black olive, cucumber, egg, tomato ketchup, fresh thyme, dried thyme, vinegar, lemon juice, olive oil,Greek bean salad -
25 minLunchWhole grain bread, butter, egg yolk, tarragon vinegar, lemon juice, egg, leg ham,egg benedict -
20 minLunchwhite bread mix, butter, oil, Hamburger, lettuce, tomato, cucumber, pickle, tomato ketchup, mayonnaise,rabbit burger
Nutrition
325Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
Loved it