Goat cheese patties on leaf salad with pomegranate dressing

Ingredients for 4 servings:

• 1 m.-large pomegranate
• 80 g sugar
• 150 ml red wine vinegar
• 100 ml apple juice
• 1 bay leaf
• 3 carnations
• 200 g mixed leaf salad, e.g. rocket, lamb’s lettuce, lettuce, radicchio
• 4 goat’s cheese
• 4 tbsp honey
• 2 sprigs rosemary
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 25 minutes

great starter or small main course

Halve the pomegranate and remove the seeds. Caramelize the sugar in a saucepan until light brown, then deglaze with the vinegar and juice. Add the cloves and bay leaf and simmer for a few minutes. Place the pomegranate seeds in a sealable container and pour the liquid over them. Remove the cloves and bay leaf. Seal the container and let the seeds steep for at least three days. Wash the salad and divide it between four plates. Heat the four pieces of goat cheese (it’s best to use a roller to get nice, round pieces) in a preheated oven at 120°C for a few minutes. Meanwhile, pick the rosemary and bring to a boil with the honey. Let steep for a few minutes. For the dressing, mix the preserved pomegranate seeds and liquid with the olive oil and season with salt and pepper. Remove the goat cheese from the oven and place it on top of the salad. Pour the honey over it and drizzle with the dressing. Sprinkle with freshly ground pepper. Serve with baguette and a nice glass of wine.