Goat cheese taler on carrot salad

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Carrots
  • 1 small onion
  • 1 TABLESPOON Oil
  • 1 TEASPOON Instant vegetable stock
  • 1 Head oak leaf salad
  • 1 collar Parsley
  • 3 TABLESPOONS Honey
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 1 (200 g) Roll of soft goat cheese
  • 1 Baguette bread

Directions

  1. 1

    Peel and wash the carrots and cut them into sticks. Peel and finely chop the onion. Heat the oil in a pot, toss the onion and carrots briefly. Deglaze with 250 ml water, bring to the boil, stir in stock.

  2. 2

    Let simmer for 1-2 minutes. Drain the carrots and collect the stock. Clean and wash the salad and drain well. Wash parsley, dab dry, put some aside for garnishing, chop the rest finely.

  3. 3

    Whisk broth with 1 tablespoon of honey and vinegar, season with salt and pepper. Mix in parsley. Mix all salad ingredients and divide on 4 plates. Cut cheese into 12 slices. Place in a casserole dish.

  4. 4

    Sprinkle with 2 tablespoons of honey. Gratinate under the hot oven grill for 2-4 minutes. Arrange on the salad, garnish with parsley and serve immediately with the bread.

Nutrition Facts

KCAL
410 kcal
CARBS
48 g
FATS
15 g
PROTEINS
16 g