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Salad with flank steak, chanterelles, blueberries and baked fig

Salad with flank steak, chanterelles, blueberries and baked fig

What you need:

  • 200 g flank steak

  • 100g chanterelles

  • 100 g of blueberry

  • 50 g chopped and roasted hazelnuts

  • 1 small red onion

  • mixed salat

  • 4 figs

  • 4 pcs goat cheese

  • balsamico

  • olive oil

  • salt and pepper

Dressing:

  • 3-4 tbsp. Créme de Cassis

  • 2 tbsp. balsamico

  • 2 tbsp. vinegar

  • olive oil

  • salt and pepper

Stir all ingredients together and stir in the olive oil.

How to make it:

Fry the mushrooms in olive oil.
Roast the steak for 2-4 minutes on each side. Let it rest.
Cut a cross in the figs and drizzle with a little balsamic vinegar. Press a piece of goat cheese into the intersection and grill the figs until the goat cheese has melted slightly.
Cut the meat into thin strips and arrange the meat on the salad with mushrooms, berries, thin red onion rings and roasted hazelnuts. Pour over the dressing.
Serve with salad with the grilled figs.

 

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