John Myers
Goat Cheese Gratinated with Pine Nuts on Warm Vegetable Salad
The perfect goat cheese gratinated with pine nuts on warm vegetable salad recipe with a picture and simple step-by-step instructions.
For the goat cheese
- 30 g Pine nuts oblong
- 4 Pc. Crottin de Chavignol, middle-aged
- 2 Discs Toast
- 20 g Butter, soft
- Sea salt from the mill
For the salad
- 1 Yellow peppers
- 1 Red peppers
- 125 g Zucchini fresh
- 180 g Eggplant fresh
- 0,25 Fresh onion
- 1 Chilli pepper fresh
- Black pepper from the mill
- 100 ml Veal stock
- 3 tablespoon Sherry vinegar
- 4 Branches Fresh oregano
- 8 tablespoon Olive oil fruity
- 2 Pc. Tomatoes
- 1 tsp Tomato paste concentrated three times
- 2 tablespoon Paprika pulp, mild
- 1 pinch Sugar
- Olive oil for frying
- 1 tsp Fresh garlic, finely chopped
salad
- Peel and core the paprika and cut into small pieces. Finely chop the chili. Clean the zucchini and aubergine and cut into large cubes. Peel and core the tomatoes and cut into eighths. Clean the onion and cut into strips.
- Heat the olive oil. Add the vegetables except for the tomatoes and fry over a medium heat, stirring occasionally. Add the sugar and let caramelize. Deglaze with the stock. Stir in the tomato and pepper pulp. Add the vinegar and tomato wafers. Let simmer for about 4 minutes Season to taste with sea salt and pepper. Strip the oregano from the branches and fold in with the fruity olive oil before serving.
Goat cheese
- Debark the toast, cut into cubes and finely grind in a moulinette. Roughly chop the pine nuts. Mix well with the toast and butter. Season with sea salt. Cover the cheese with it. In the oven at 200 degrees top heat, au gratin until golden brown.
- Arrange the vegetable salad on deep plates and top with gratinated goat cheese. Serve with a baguette.
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