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SAŁATKA Z FIOŁKAMI I MOZZARELLĄ

Składniki na 2 porcje:
150 g fasolki szparagowej (może być mrożona)
40 g roszponki
30 g orzechów laskowych
200 g sera mozzarella
1 duża pomarańcza
2-3 łyżki kiełków rzodkiewki

Sos:
3 łyżki oliwy extra virgin
1 łyżeczka musztardy francuskiej (z całymi ziarnami gorczycy)
1 łyżeczka miodu
1 łyżeczka soku z cytryny
sól, pieprz

Fasolkę gotujemy na parze, następnie przelewamy zimną wodą. Roszponkę myjemy i osuszamy. Pomarańczę obieramy i kroimy. Orzechy prażymy na suchej patelni. Łączymy składniki sosu. Na talerzu układamy roszponkę, fasolkę, pokrojony ser i pomarańczę. Posypujemy orzechami i kiełkami. Polewamy sosem i dekorujemy kwiatami fiołka.

PRZEPIS: Małgorzata Kalemba-Drożdż
ZDJĘCIA: Michał Łepecki, Małgorzata Kalemba-Drożdż

© Super Paper & Co. 2014

Pierwszy polski kwartalnik o kulturze jedzenia.

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code: macchiatocode
Copyright © Super Paper & Co. 2014