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Roasted fennel and goat cheese salad with watercress, pecans and white balsamic vinaigrette
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Course:
Appetizer, Salad
Cuisine:
european
Keyword:
fresh, goat cheese, roasted fennel, roasted vegetable, salads
Author:
Bart van der Lee
Ingredients
2-3
large bulbs of fennel
50
gram
watercress
100
gram
aged goat cheese
30
gram
pecans
20
ml
olive oil
10
ml
white balsamic
Instructions
Roast the fennel with some olive oil and salt at 220°C for 20-25 minutes till golden brown
Roast the pecans for 5 minutes on 220°C or till golden brown.
Mix the olive oil and white balsamic to make the vinaigrette.
Lay the fennel on a plate and top with the watercress, add goat cheese shavings, pecans and finish with the white balsamic vinaigrette.
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