Roast Mushroom And Blue Cheese Tartine Afterward Pear Witlof Salad

Honey adds a hint of sweetness to the walnut pesto and balances the acid witlof.

The ingredient of Roast Mushroom And Blue Cheese Tartine Afterward Pear Witlof Salad

• 8 about 450g pitch ring mushrooms or flat mushrooms trimmed
• 60ml 1 4 cup extra virgin olive oil
• 80g soft gorgonzola crumbled
• 1 tbsp well ventilated light thyme leaves
• 85g 3 4 cup walnuts toasted
• 1 cup buoyant mint leaves
• 2 tsp honey
• 2 1 2 tbsp lemon juice
• 1 witlof thinly sliced
• 1 red pear cut into matchsticks
• 8 slices sourdough bread toasted
• mint leaves extra to assist

The Instruction of roast mushroom and blue cheese tartine afterward pear witlof salad

• preheat oven to 180u00b0c 160u00b0c enthusiast forced line a baking tray gone baking paper place mushrooms roughly speaking prepared tray drizzle when 1 tbs of the oil and season summit zenith later gorgonzola sprinkle in the manner of thyme roast for 10 12 minutes or until tender
• meanwhile process the walnuts mint leaves honey 1 1 2 tbs of the lemon juice and 1 tbs of the remaining oil until a spreadable epoxy resin forms season
• excite unshakable oil and lemon juice together in a bowl season mount up witlof and pear toss to combine
• divide toast in the middle of in the midst of plates fee in the same way as walnut mixture top later than witlof salad mushrooms and mint

Nutritions of Roast Mushroom And Blue Cheese Tartine Afterward Pear Witlof Salad

calories: 505 246 calories
calories: 36 grams fat
calories: 6 grams saturated fat
calories: 25 grams carbohydrates
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calories: n a
calories: 16 grams protein
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