Salad with Roquefort(Featured Chef Jeroen Meus)
| Category: | Vegetarian Lunch |
| Seasons | |
| Tags: |
Ingredients
For
4
Person(s)
Salat
| 1 bunch of Water Cress |
| 1 bunch of Arugula |
| 2 piece(s) Blood Oranges |
| 100 g Roquefort |
| 75 g Walnuts |
Dressing
| 3 el Olive oil, first pressing |
| 3 el Grapefruit juice |
| 1 el Grated fresh ginger |
| 1 tl Honey |
| Pepper and Salt |
Salad with Roquefort Directions
- Remove the tough stalks from the watercress and arugula.
- Clean and pat the leaves dry.
- Peel the blood oranges down to the flesh and cut out the segments between
- the membranes (a vif).
- Separate the juice that is released for the dressing.
- Crumble the Roquefort.
- Coarsely chop the walnuts
- Mix the watercress, arugula, blood oranges, cheese and nuts.
- Then mix the ingredients of the dressing and divide over the salad.
Notes
Source : VTM
Nutrition facts
Serving size diet vegetarian
Per Serving
More Details
Source
Jeroen Meus
