Description
Easy and delicious warm goat cheese salad with apricots poached in olive oil.
Ingredients
Scale
- 2 Chavignol goat cheeses (between 60 and 90gr each)
- 4 little carrots
- 2 apricots
- 1 sprig fresh rosemary
- 1 big yellow tomato cut in cubes
- Lettuce of your choice
- 1/3 of cucumber
- 1 tsp of honey
- 3 pinches of thyme
- 2 pinches of lavender
- Salt, pepper
- Olive oil
- 5gr of butter
- 6 walnuts
- Vinaigrette
Instructions
- Add the carrots to a frying pan on on low heat with a little olive oil and salt, pepper and 1 pinch of thyme. Cook them in the olive oil for 15 minutes.
- Add the butter and cook for 15 more minutes on low heat, carrots should be soft and slightly caramelized. Put aside. (Don’t wash the pan, you need the juice of the caramelized carrots for later !)
- Add the apricots and rosemary in the pan on low heat for a few minutes, until the apricots become soft and slightly caramelized too.
- Put goat cheese on slice of bread.
- Add ½ tsp of honey, a pinch of thyme and a pinch of lavender on the goat cheese and put under the grill for a couple of minutes (1-2 minutes). Be careful not to heat for too long, goat cheese melts very quickly !
- Create a base with the salad on a plate using the sliced cucumber, tomato, walnuts, carrots, and apricots. Place the slice of bread with goat cheese on top. Add vinaigrette.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: French
