Birnen-Feigen-Nuss-Salat mit Honig-Senf-Dressing
30 Min.
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Zutaten
für
Personen
Rezept DruckenZubereitung
1
Die Birnen waschen, halbieren, entkernen und das Fruchtfleisch in Spalten schneiden. Mit etwas Zitronensaft beträufeln. Die Feigen vierteln. Die Pinienkerne in einer Pfanne ohne Fett rösten. Babyspinat und rote Mangoldblätter waschen und trocknen.
2
Für das Dressing Brunch, Senf, Olivenöl, Honig und Balsamico verrühren. Alles mit Salz und Pfeffer abschmecken.
3
Die Salatzutaten in einer Schüssel anrichten und mit dem Dressing beträufeln und mit Parmesan garniert servieren.
Tipp für den Birnen-Feigen-Nuss-Salat:
Aufpassen beim Rösten der Pinienkerne! Diese können sehr schnell anbrennen.
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