John Myers
Goat Cheese Au Gratin with Fig Mustard and Parsley Salad
The perfect goat cheese au gratin with fig mustard and parsley salad recipe with a picture and simple step-by-step instructions.
salad
- 1 Glass Fig mustard
- 100 g Brown sugar
- 3 bunch Fresh smooth parsley
- 4 kl. Tomatoes
- 1 Pc. Cucumber
- 2 Pc. Squeezed lemons
- 2 kl. Onions
- 4 tbsp Olive oil
- Coriander
- Salt
- Pepper
- Cut the cheese into pieces approx. 40 g. Cut pockets in the cheese and fill with fig mustard. Sprinkle the cheese with brown sugar and place on a plate.
- Wash the parsley and then dry it (salad spinner) and cut into small pieces. Cut the tomatoes, the cucumber and the onions into small cubes. Mix a marinade with lemon juice, oil, salt, pepper and coriander. Mix everything and season to taste.
- Place the salad around the cheese. Before serving, flambé the goat cheese with a gas burner until the brown sugar caramelizes.
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