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Salad with roasted fennel and roquefort
 
 
2 ServingsPTM23 min

Salad with roasted fennel and roquefort


A tasty French recipe. The lunch contains the following ingredients: fennel bulb, rosemary (needles), walnuts, coarse sea salt, lemon pepper (mill), lemon juice, extra virgin olive oil, oakleaf lamella (100 g) and roquefort (cheese).

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Directions

  1. Preheat the oven grill.
  2. Clean fennel, halve and cut into very thin segments.
  3. Fry fennel with rosemary and walnuts in a baking dish.
  4. Sprinkle salt and lemon pepper to taste.
  5. Pour half of lemon juice and 2 tbsp of oil over it.
  6. Place 15 cm of grill under grill and roast mixture for 8-10 minutes.
  7. Spoil occasionally.
  8. Let fennel cool down until lukewarm.
  9. Rest of lemon juice with 2 tbsp oil until dressing, beat with salt and pepper.
  10. Skip the salad with a dressing and spread over two (pasta) plates.
  11. Distribute fennel and walnuts.
  12. Roquefort into pieces and put on salad.
  13. Delicious with baguette or thick slices of wholemeal bread..


Nutrition

640Calories
Sodium6% DV135mg
Fat95% DV62g
Protein28% DV14g
Carbs1% DV4g
Fiber8% DV2g

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