Mixed Salad with Pears and Walnuts
Mixed Salad with Pears and Walnuts - The culinary idea to combine walnuts and cheese is always delicious
Healthy, because
Even smarter
Nutritional values
Goat cheese is recommended for people who suffer from stomach and intestinal problems, as it is more easily digestible than cow's milk cheese. This is due to its more favorable fat composition and higher proportion of valuable linoleic acid.
If you're watching your fat intake, usse low fat goat cheese.
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 29 mg |
Ingredients
- Ingredients
- 1 red Oak leaf lettuce
- 1 small Frisée
- 1 oz Walnut
- 1 fixed Pear
- 2 Tbsps Raspberry vinegar
- 1 Tbsp Dijon mustard
- salt
- black peppers
- 3 Tbsps olive oil
- Apple syrup (or honey, to taste)
- 2 ozs young Goat cheese
- 4 slices Whole-grain baguette
Kitchen utensils
Preparation steps
Rinse the lettuces, trim, spin dry and cut or tear into bite-sized pieces.
Coarsely chop walnuts.
Rinse pears, remove seeds and slice.
Combine vinegar, mustard, salt and pepper in a bowl and slowly whisk in the oil. Add a little apple juice or honey to taste for sweetness.
Cut goat cheese into 4 slices.
Place cheese on baguette slices, season with coarsely ground pepper and place on a baking sheet. Bake on the middle rack in preheated oven at 400°F/convection 350°F until golden brown, 6-8 minutes.
Mix salad in a bowl with the vinaigrette, nuts and pear slices. Place on plates and serve with the goat cheese toast.
