John Myers
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Pickled Sheep’s Cheese with Salad
The perfect pickled sheep’s cheese with salad recipe with a picture and simple step-by-step instructions.
Pickled sheep’s cheese
- 500 g Sheep cheese
- 300 ml Rapeseed oil
- 0,5 bunch Parsely
- 1 piece Clove of garlic
- 1 piece Onion
salad
- 10 piece Cocktail tomatoes
- 1 piece Paprika
- 1 piece Apple
- 1 piece Pear
- 5 piece Passion fruit / maracuja
- 250 g Lamb’S lettuce
- 1 piece Radicchio
- 1 piece Chicory
- 2 tbsp Roasted sunflower seeds
- 1 Splash Styrian pumpkin seed oil
dressing
- 1 tbsp Mustard
- 1 shot Oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 1 tbsp Fondor
- 1 Splash Maggi
- 250 ml Water
Sheep cheese
- Wrap the sheep’s cheese in a linen towel to drain 2 days beforehand (for 12 hours) and then cut into cubes. Peel and slice the onion and garlic. Put in the sheep’s cheese with rapeseed oil, chopped parsley, garlic and onions and let it steep.
salad
- For the salad, first cut the tomatoes in half, dice the peppers, and cut the apple and pears into wedges. Halve the passion fruit. Wash and pluck the lamb’s lettuce and radicchio. Now arrange everything evenly on 5 plates.
dressing
- Mix the ingredients for the dressing and pour over the salad. Spread the sheep’s cheese decoratively on the salad.
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