Feigen-Rucola-Sandwich
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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 | 1,670,0 kJ / 400,0 kcal |
Fett | 25,0 g |
Kohlenhydrate | 36,0 g |
Eiweiß | 8,0 g |