John Myers
Scarole with Crottin De Chavignol and Truffle Honey
The perfect scarole with crottin de chavignol and truffle honey recipe with a picture and simple step-by-step instructions.
- 0,5 head Scarole
- 1 piece Fresh tomato
- 0,5 piece Red pepper
- 1 piece Spring onions fresh, cut
- 10 g Pine nuts
- 2 disc South Tyrolean ham
- 0,5 plate Frozen puff pastry
- 1 piece Crottin de chavignol demi-sec
- Made from fresh goat cheese and aged for at least 10 days
- 1 teaspoon Truffle honey
- Vinaigrette made from salt, pepper, Dijon mustard, crème fraîche,
- Prepared shallot, garlic, red wine vinegar and good olive oil
- Arrange the salad with the vinaigrette and drape it on the plate, chop the spring onion over it.
- In the meantime, let half a sheet of puff pastry thaw, cut off the corners and put back on, put the crottin de chavignol on top and bake in the oven at 170 ° C for 20 minutes. Roast the pine nuts until golden. Cut the Tyrolean ham into strips.
- Sprinkle the pine nuts over the salad, garnish with the bacon, place the crottin on the salad, a little crushed red pepper over it and then run the truffle honey over it, a poem, I promise you
- There was also a nice Bordeaux;), bon appétit!
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