Roast Mushroom And Blue Cheese Tartine With Pear & Witlof Salad Recipe
Recipe By Taste
Honey adds a hint of sweetness to the walnut pesto and balances the bitter witlof.
4.5
10 Rating -
Rate
Vegdiet
17minstotal
5minsPrep
12minsCook
17m.total
5m.Prep
12m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roast Mushroom And Blue Cheese Tartine With Pear & Witlof Salad Recipe
- 2 Field mushrooms or flat mushrooms, trimmed
- 15 milliliter Extra virgin olive oil
- 20 gram Soft gorgonzola, crumbled
- 1/4 tablespoon Fresh thyme leaves
- 21.25 gram Walnuts, toasted
- 1/4 cup Fresh mint leaves
- 1/2 teaspoon Honey
- 0.63 tablespoon Lemon juice
- 1/4 Witlof, thinly sliced
- 1/4 Red pear, cut into matchsticks
- 2 Slices sourdough bread, toasted
Nutrition
value
value
721
calories per serving
34 g Fat36 g Protein65 g Carbs70 g FiberOther
Current Totals
- Fat34g
- Protein36g
- Carbs65g
- Fiber70g
MacroNutrients
- Carbs65g
- Protein36g
- Fiber70g
Fats
- Fat34g
Vitamins & Minerals
- Calcium116mg
- Iron22mg
- Vitamin A14mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B62mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E3mg
- Copper6mcg
- Magnesium281mg
- Manganese3mg
- Phosphorus1291mg
- Selenium2mcg
- Zinc15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste