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Megan Olson
Salad with rhubarb and goat's cheese
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Roast the pecans in a dry, hot frying pan. Keep separate.
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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.
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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.
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Divide the rhubarb, goat's cheese and pecans over the salad and drizzle with the dressing.
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Nutrition
325Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
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