Salad of celery and marinated champignons
Cooking
Step 1
Mix fruit juice, oil and ground pepper. Rinse the mushrooms, dry, cut in half, pour marinade for 20-30 minutes. Cut the celeriac into thin slices (keep the greens). Peel the pears, remove the core, cut into slices. Cheese cut into large cubes. Mix celery, pears and cheese with mushrooms. Garnish with celery greens.
Ingredients
150 g blue cheese
2 hard pears
olive oil - 3 tbsp. l.
1 st. l. coarsely ground black pepper
450 g fresh medium-sized champignons
3 stalks petiole celery
150 ml prepared tropical fruit juice
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