Goat cheese on beetroot and green apple

Ingredients for 4 servings:

• 4 slices of goat cheese, preferably Picandou
• 1 apple (Granny Smith)
• 2 beetroots
• 2 chicory
• 200 g leaf lettuce
• 40 ml olive oil
• 20 ml white wine vinegar
• 20 ml water
• 2 shallots
• 1 tsp honey
• 2 tsp mustard
• 2 tsp salt
• 6 tsp cranberry jam

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the vinaigrette, finely chop the shallots. Emulsify the olive oil, white wine vinegar, and water thoroughly, then mix with the salt, honey, mustard, cranberry jam, and shallots. Peel the beetroot and slice thinly. Cut these into thin strips. Halve the apple and cut thin slices from the outside down to the core, then cut them into thin strips. Trim the chicory stem and arrange the individual leaves in a star shape on the plates. Toss the leaf lettuce with the vinaigrette and place it on top of the chicory. Arrange the beetroot and apple strips on top, then place a slice of goat’s cheese on top.