Goat's cheese covered in a honey-hazelnut crust

Ingredients for 4 servings:

• 3 tbsp vinegar (raspberry vinegar), alternatively white wine vinegar
• 3 tbsp currant juice, red or black, alternatively 250 g currants, pressed through a sieve
• 6 tbsp honey
• 5 tbsp olive oil
• salt and pepper
• 150 g sugar snap peas, cooked in salted water for 3-4 minutes until al dente and then cooled
• 100 g hazelnuts, coarsely chopped
• 4 sprig(s) thyme, leaves stripped
• 4 goat’s cheeses, small round, approx. 40 g each, e.g. Picandou
• 4 tbsp oil
• Currants, red or black, for decoration
• e.g. Ciabatta

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

on sugar snap peas with raspberry vinaigrette

For the vinaigrette, stir or shake the raspberry vinegar with blackcurrant juice, 3 tablespoons of honey, and olive oil until smooth. Season with salt and pepper. Mix the thyme leaves with 3 tablespoons of honey. Season the cheese slices with salt and pepper, dip them in the honey, and roll them in the nuts. Fry the slices in hot oil in a pan for 1-2 minutes on each side. Turn them over, then add the remaining honey and thyme mixture. Divide the snow peas among 4 plates; place a cheese slice on each. Drizzle with the pan juices. Drizzle the vinaigrette around the edge of the plate. Serve with a slice of ciabatta, if desired. As a starter, the specified amount serves 4 people; as a main course, it serves 2.