John Myers
Caramelized Goat Cheese on Lentil Salad
The perfect caramelized goat cheese on lentil salad recipe with a picture and simple step-by-step instructions.
dressing
- 0,25 Cucumber, finely diced
- 2 Mini peppers, finely diced
- 100 g Colorful, small tomatoes, sliced
- 1 Shallot, finely diced
- 4 Stalk Coriander, finely chopped
- 2 Fresh goat cheese rolls, a 100 g
- Raw cane sugar
- Espelette pepper
- 1 bunch Arugula
- 1 tsp Dijon mustard
- 2 tsp Honey
- 1 Lime, the juice
- 1 Clove of garlic, grated
- 50 ml Olive oil
- Salt
- Pepper
- Bring the lentils to the boil together with 3 times the amount of water and simmer on a low heat for 8-10 minutes. Then strain over a sieve and rinse under cold running water and drain well and then place in a salad bowl.
- Now add the diced cucumber, bell pepper and shallot as well as the sliced tomatoes.
- Then prepare the dressing. Put the mustard, honey, lime juice as well as plenty of pepper and salt and the grated garlic clove in a bowl and stir well with the whisk and then stir in the olive oil in a thin stream, so that a nice, creamy dressing is created.
- Now pour the dressing over the lentils and mix everything well. Now add the chopped coriander and the chopped mint and fold in.
- Arrange a bed of rocket salad on two plates, then add the lentil salad. Cut the fresh goat’s cheese rolls into 5 slices each, then put some raw cane sugar on top and caramelize with the burner. Then spread the fresh goat cheese slices on the salad and sprinkle everything with a little Espelette pepper.
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