Ingredients for 4 persons:
1 tablespoon grainy mustard
2 tbsp. liquid honey
salt, pepper
1 tsp + 4 tbsp apple vinegar
200 g crayfish meat
1 head of radicchio
1 bunch rocket
150 g mini salad mix
1 cucumber
1 bunch of radishes
2 medium pears
1 - 2 tsp lemon juice
4 tbsp sunflower oil
approx. ½ tsp sugar
150 g young Gouda cheese (in fine slices)
4 slices of crispbread
Preparation:
1. Mix mustard and honey. Season with salt, pepper and 1 teaspoon vinegar. Season, mix with the crayfish meat and leave to stand for a while.
2. In the meantime, clean and wash the lettuce and cut into bite-sized pieces. Clean, wash and finely slice the cucumber and radish. Wash, quarter and core the pears. Cut the flesh into fine slices and sprinkle with lemon juice.
3. Mix the remaining vinegar and oil. Season with salt, pepper and sugar and mix with the prepared salad ingredients. Cut the cheese slices into approx. 1 cm wide strips and roll up loosely. Break the crispbread into small pieces.
4. Mix the marinated crayfish meat and the rest of the salad carefully. Sprinkle with the cheese and crispbread.
Preparation time approx. 25 minutes
Nuritional values per serving approx.:
Calories: 336
Joule: 1403
Protein: 21.3 g
Fat: 17,3 g
Carbohydrates: 23.3 g
(FoodCentrale by ddp images)
