28 July 2014

Goat cheese salad


Start by putting a red bell pepper under the hot grill, till blackened. Take of the skin, then cut into strips. Prepare a dressing from Dyon mustard, walnut oil, - vinegar, running honey, salt, pepper and then olive oil. Toast the bread. Divide a soft goat cheese over the bread, drip some honey over it and put under the grill. In the meantime toast pine nuts in a dry pan. Peel a Granny Smith.
Serve as shown.


No comments:

Post a Comment