Beluga Linsen Salat mit Fenchel

für 2

125 g beluga linsen | 1 fenchel | 3 el olivenöl | 1 el balsamico | 1 tl honig | 150 g ziegenfetakäse | salz, pfeffer

die linsen in salzwasser bissfest kochen, ca. 20/30 minuten kochen lassen. den fenchel fein schneiden. dressing aus öl, balsamico, honig, salz und pfeffer zubereiten. lauwarme linsen, fenchel und dressing mischen. mit ziegenkäse bestreuen und servieren.

ad | 18.10.2010 | 7 Kommentare

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