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

Method

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.

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

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

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.

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.

6. Serve the salad with the warm goat cheese.