Vegetarian salad of warm goat cheese, carrot, beets and fava beans

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Preparation 45 min
Cooking 10 min
Difficulty Easy

Ingredients

4 servings

  • 1 Soignon Ripened goat log 150g
  • 8 slices of bread containing nuts (or figs)
  • 250 g cherry tomatoes
  • 1 bag of arugula
  • 4 slices of cured ham
  • 50 g unsalted cashews

  • Honey

  • A few chives

  • 3 tbsp olive oil
  • 2 tbsp lemon juice

  • Pepper

  • For the pickled carrot:

  • 1 carrot
  • 7.5 cl cider vinegar
  • 15 cl water
  • 3 tbsp honey
  • 2 tsp coarse salt
  • 10 peppercorns

Steps in the recipe

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  • Step 1

    Bring the vinegar, water, salt and honey to a boil. Meanwhile, peel the carrots and cut them to look like tagliatelle using a peeler.

  • Step 2

    Once the mixture is boiling, add the carrot strips. Cook for 1 minute, then take off the heat.

  • Step 3

    Pour into a jar. Add the peppercorns. Fill with the cooking liquid until the vegetables are completely covered. Refrigerate until completely cool.

  • Step 4

    Dice the beets and cut the apple into matchsticks. In a salad bowl, mix the mesclun salad, beets, fava beans, apple and strained carrot strips. Season with pepper, salt, lemon juice and olive oil. Sprinkle with the seed mixture.

  • Step 5

    Put two slices of the Ripened goat log on each slice of bread. Heat your oven grill to 200°C and bake for 10 minutes.

  • Step 6

    Serve the salad with the warm goat cheese.

  • Step 7

    Emulsify the oil and lemon juice together. Season with pepper only. Drizzle the vinaigrette over the salad, then add the bread and goat cheese slices. Add another drizzle of honey.

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