Goat Cheese Over Rocket on Fig and Orange Balsamic Vinegar with Flowers

Carefully separate the pumpernickel slices from each other and cut out round slices - place them on a baking sheet or in an oven-safe form lined with baking paper.

Peel shallots and garlic and dice finely. Sauté in hot oil. Sprinkle the sugar on top and let it caramelize slightly. Season to taste with salt and pepper and let cool down a little.

Spread the goat cheese on the pumpernickel, drizzle with honey and place a quarter of a fig on top of the goat cheese - sprinkle with a little garlic.

Fillet the oranges and set aside. Roast the pine nuts and set aside. Hollow out the figs and mix the pulp without large pieces with fig balsamic vinegar and honey - mix if necessary to make it finer. Then season with freshly squeezed orange juice and place in a decorative bottle - set aside.

Just before baking, wash the rocket and remove the large stalks. Use a serving ring to form piles on the plates and sprinkle with a little pepper and salt and roasted pine nuts.

Bake the cheese in a preheated oven at 220 ° C (fan oven 200 ° C, gas mark 5) for about 8 to 15 minutes until the cheese melts.

Drizzle the balsamic vinegar over the rocket and then place 2 slices with the cheese on top of the rocket. Place half a walnut on top of each fig and sprinkle chopped walnuts around them. Then pour the balsamic vinegar on top and decorate the plate with flowers