Salad with beetroot kraut and grilled goat's cheese
Ingredients
- 300 g red cabbage
- 100 g beetroot kraut from Kattinge Kraut
- 50 g hazelnuts
- 1 apple
- 2 red onions
- 100 g figs (fresh or dried)
- Fresh thyme
- 120 g fresh berries (blackberries are used here, but any berries work)
Vinaigrette
- 1 tsp Mustard
- 1 tsp Danish honey
- 3 tbsp Olive oil
- 0.5 tbsp Apple cider vinegar
Grilled goat's cheese
- 180 g good goat's cheese log
- 10 walnut kernels
- a little runny honey
Accessories
- Good white bread - preferably toasted
Preparation
- Start by setting the fan oven to 190 degrees
- Cut the goat's cheese into suitably sized pieces and place in the oven for approx. 10 min. Or until lightly golden. Meanwhile, shred the red cabbage and mix with the Beetroot kraut in a bowl.
- Toast the hazelnuts in the pan over a high heat until the skins start to flake off, then set aside to cool briefly. Once the hazelnuts have cooled slightly, it is easy to rub off the remaining skins.
- Whisk the vinaigrette together.
- Cut the figs, red onions and apples into suitably sized pieces and mix into the salad along with the vinaigrette, hazelnuts, fresh thyme and fresh berries.
- Arrange the goat's cheese on the plate with the walnuts and drizzle with a little honey. Serve the goat's cheese with salad and a couple of slices of good bread.
- Tip; You can garnish the whole dish with the fresh thyme.
- Enjoy your meal!
Written by: ONYX COOKWARE™
