John Myers
Marinated Lentil Salad with Goat Cheese Caramelized in Honey (Ulla Kock Am Brink)
The perfect marinated lentil salad with goat cheese caramelized in honey (ulla kock am brink) recipe with a picture and simple step-by-step instructions.
- 8 disc Bacon
- 8 piece Goat cheese thaler
- 1 shot Oil
- 1 piece Sprig of thyme
- 1 tbsp Honey
- 1 pinch Pepper
- 200 g Lentils red
- 2 piece Spring onions
- 2 piece Tomatoes
- 1 bunch Arugula
- 8 tbsp Olive oil
- 3 tbsp Vinegar
- 1 tsp Mustard
- 1 Splash Crema di balsamic vinegar
- 1 tbsp Black olive paste
- Spread out the bacon and wrap the cheese in it. Fry in a pan with the oil and the thyme. Add honey and glaze in it. Season with pepper.
- Cook the lentils according to the instructions on the package, depending on the variety. After boiling, pour off the water and put the lentils in a cool place.
- Cut the spring onions into rings. Clean the tomatoes and cut into cubes. Clean and wash the rocket and spin dry again.
- Make a vinaigrette from vinegar, mustard, salt, pepper, sugar and oil. Use it to marinate the lentils and add the vegetables. Arrange the goat cheese on top. Garnish with crema di balsamic vinegar and olive paste.
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