| 1 | Pain Paillasse white from Bachmann |
|---|---|
| 3 tbsp. | olive oil |
| 1 tbsp. | honey |
| 1 tbsp. | orange juice |
| little mustard | |
| 1 tbsp. | balsamic vinegar, white |
| salt, pepper | |
| 4 | beet roots, cooked, peeled |
| 200 g | rocket |
| 200 g | soft goat cheese, log |
| 2 tsp. | raw cane sugar |
| 1/4 tsp. | chili powder |
| 100 g | walnuts, roughly chopped |
Preparing Chili Goat Cheese on a Bed of Salad
Mix olive oil, honey, orange juice, mustard and balsamic vinegar, season with salt and pepper. Cut beet roots into slices, add them to the dressing and let them soak for half an hour. Preheat the oven to 230 °C, cut the goat cheese into 8 equally thick slices, place them on a baking tray lined with baking paper. Mix the raw cane sugar and chili powder and sprinkle over the cheese. Use the grill function to gratinate the cheese at the top rack of the oven for 4 to 5 minutes. In the meantime, arrange the beet root and rocket on the plates, place two slices of cheese each on top and besprinkle with the walnuts, serve.
Tip: Cut Pain Paillasse into slices, toast as desired and serve warm.
