Feigen-Rucola-Sandwich
25 Min.
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Zubereitung
1
Feigen kurz abspülen, trocken tupfen und in Würfel schneiden. Rucola putzen, waschen, trocken schleudern und in mundgerechte Stücke zupfen. Beides in eine Schüssel geben und vermischen.
2
Balsamicoessig mit Feigensenf und Blütenhonig verrühren. Walnussöl zugeben und mit Salz und Pfeffer abschmecken. Das Dressing über die Feigenwürfel und den Rucola geben und alles vermischen.
3
Die Brotscheiben toasten. Mit Le Tartare Feine Kräuter bestreichen. Die Hälfte der Toastscheiben mit der Feigen-Rucolamasse belegen, mit jeweils einer Toastscheibe abdecken, diagonal durchschneiden und sofort servieren.
| Pro Person | |
|---|---|
| Brennwert | 1670 kJ / 400 kcal |
| Fett | 25 g |
| Kohlenhydrate | 36 g |
| Eiweiß | 8 g |
