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Ingredients
Dressing
- 20 g Dijon mustard
- 30 g lemon juice
- 50 g extra virgin olive oil
- ¼ tsp salt
- 1 pinch ground black pepper
Fennel and asparagus salad
- 250 g Camembert cheese (whole)
- 1 sprig fresh thyme, leaves only
- 2 bunches asparagus, trimmed and cut into pieces (3 cm)
- salt, to season
- ground black pepper, to season
- 500 g water
- 2 fennel bulbs, cut into very thin slices (see Tip); fennel fronds reserved for garnishing
- 60 g rocket
- 16 pitted black olives
- 2 tbsp roasted pine nuts
- micro herbs (optional)
- Nutrition
- per 1 portion
- Calories
- 1838.3 kJ / 437.5 kcal
- Protein
- 17.5 g
- Carbohydrates
- 6.3 g
- Fat
- 36.9 g
- Saturated fat
- 12.4 g
- Fiber
- 5.5 g
- Sodium
- 890.5 mg
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