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Vegetarian salad of warm goat cheese, carrot, beets and fava beans
Go to preparation
Preparation 45 min
Cooking 10 min
Difficulty Easy
Ingredients
4 servings
- 1 Soignon Ripened goat log 150g
- 8 slices of bread containing nuts (or figs)
- 250 g cherry tomatoes
- 1 bag of arugula
- 4 slices of cured ham
- 50 g unsalted cashews
Honey
A few chives
- 3 tbsp olive oil
- 2 tbsp lemon juice
Pepper
For the pickled carrot:
- 1 carrot
- 7.5 cl cider vinegar
- 15 cl water
- 3 tbsp honey
- 2 tsp coarse salt
- 10 peppercorns
Steps in the recipe
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Step 1
Bring the vinegar, water, salt and honey to a boil. Meanwhile, peel the carrots and cut them to look like tagliatelle using a peeler.
Step 2
Once the mixture is boiling, add the carrot strips. Cook for 1 minute, then take off the heat.
Step 3
Pour into a jar. Add the peppercorns. Fill with the cooking liquid until the vegetables are completely covered. Refrigerate until completely cool.
Step 4
Dice the beets and cut the apple into matchsticks. In a salad bowl, mix the mesclun salad, beets, fava beans, apple and strained carrot strips. Season with pepper, salt, lemon juice and olive oil. Sprinkle with the seed mixture.
Step 5
Put two slices of the Ripened goat log on each slice of bread. Heat your oven grill to 200°C and bake for 10 minutes.
Step 6
Serve the salad with the warm goat cheese.
Step 7
Emulsify the oil and lemon juice together. Season with pepper only. Drizzle the vinaigrette over the salad, then add the bread and goat cheese slices. Add another drizzle of honey.
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