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🥗 Blue Cheese Salad with Caramelized Nuts and Fresh Edible Flowers

479 kcal · 30 min · 4 servings

Ingredients

• 4 handfuls mixed leaf salad (e.g. Lollo Bionda, chard, iceberg)
• 40 g edible flowers (e.g. pansies, dandelion)
• 150 g blue cheese (e.g. Roquefort)
• 1 red onion
• 150 g pecans
• 3 tbsp olive oil
• 2 tbsp honey
• 4 tbsp white wine vinegar
• 2 tbsp apple juice
• salt
• pepper

Instructions

1. 1. Wash the salad leaves thoroughly.
2. 2. Dry the salad using a salad spinner or a kitchen towel.
3. 3. Tear the dry salad into larger, bite-sized pieces.
4. 4. Sort through the edible flowers and remove any stems.
5. 5. Place the prepared salad onto the plates.
6. 6. Decoratively distribute the edible flowers on top of the salad.
7. 7. Cut the blue cheese into small chunks.
8. 8. Distribute the cheese chunks evenly over the salad.
9. 9. Peel the onion.
10. 10. Cut the onion lengthwise into very thin wedges.
11. 11. Heat a frying pan on the stove.
12. 12. Add the pecan nuts to the hot pan.
13. 13. Roast the nuts over medium to high heat.
14. 14. Add the olive oil to the pan.
15. 15. Add the honey to the pan.
16. 16. Let the nuts caramelize slightly.
17. 17. Deglaze the pan with the white wine vinegar.
18. 18. Add the apple juice to the pan.
19. 19. Add the onion wedges to the pan.
20. 20. Let the mixture come to a brief boil.
21. 21. Remove the pan from the heat.
22. 22. Let the marinade with nuts and onions cool down.
23. 23. Season the cooled marinade with salt.
24. 24. Season the marinade with pepper.
25. 25. Pour the marinade over the salad shortly before serving.

Nutrition per serving

• kcal: 479
• Protein: 13 g · Fett/Fat: 44 g · Carbs: 9 g