Receta Eggplant, Fennel, Walnut And Tomato Salad

• 2 Tbsp. extra virgin olive oil divided use
• 4 ounce young fennel bulb thinly sliced
• 3 ounce red onion sliced into crescents
• 1/3 c. walnut pcs loosely packed salt and black pepper
• 2 Tbsp. minced fresh basil leaves divided use
• 2 Tbsp. minced fresh cilantro divided use
• 2 c. butter lettuce leaves torn
• 1/2 lb eggplant 1/2-inch pcs
• 2/3 c. minced tomato divided use
• 2 Tbsp. balsamic vinegar
• 1/2 tsp honey or possibly more to taste healthy pinch fresh thyme leaves
• 1/2 tsp extra virgin extra virgin olive oil salt and pepper
• 2 Tbsp. greek cheese (optional)

Direcciones