Fetasalade met pistachenoten

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(2 personen)

1 krop sla
25 gr alfalfa
25 gr gepelde pistachenootjes
5 eetlepels olijfolie
1 eetlepel wijnazijn
zout, peper
75 gr feta
1 ei
2 eetlepels bloem
3 eetlepels paneermeel

Verdeel enkele slablaadjes over 2 borden en verdeel er de alfalfa
over.
Hak de pistachenootjes.
Klop een dressing van 2 1/2 eetlepel olijfolie, de azijn, zout en
peper.
Snijd de feta in reepjes.
Klop het ei in een diep bord los.
Haal de feta eerst door de bloem, dan door het ei en vervolgens door het
paneermeel.
Schenk het sausje over de salade.
Bak de fetareepjes in de rest van de olie in ± 3 minuten goudbruin,
verdeel ze over de bordjes en garneer met de pistachenootjes.