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Kimberly Kays
Strawberry salad with marinated goat's cheese balls
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Ingredients
Directions
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Mix the cheese, possibly in the food processor, with the honey, thyme and pepper. Roll with small hands small balls, the size of a cherry tomato and put them in a deep plate. Pour the olive oil over and let it stiffen in the fridge for about 30 minutes.
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Scoop the strawberries, cherry and basil carefully and season with some pepper.
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Beat the olive oil and vinegar well and scoop through the salad.
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Serve the salad with the bread rolls of goat cheese.
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Delicious with homemade crackers of thinly sliced and toasted baguette and strawberry mint lemonade.
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Nutrition
305Calories
Sodium0% DV0g
Fat40% DV26g
Protein14% DV7g
Carbs3% DV9g
Fiber0% DV0g
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