Chicory salad with goat cheese

Name: Chicory salad with goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 40 g Pine nuts; 75 g Shallots; 1 small stem rosemary; 20 g Sugar; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS clear apple juice; 2 TABLESPOONS Olive oil; 2 small cobs chicory; 75 g Mushrooms; 1 Stiel glatte Petersilie; 2 Goat cheese thaler (approx. 60 g each); 7-10 Tbsp pink berries

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

40 g Pine nuts
75 g Shallots
1 small stem rosemary
20 g Sugar
4 TABLESPOONS Wine vinegar
4 TABLESPOONS clear apple juice
2 TABLESPOONS Olive oil
2 small cobs chicory
75 g Mushrooms
1 Stiel glatte Petersilie
2 Goat cheese thaler (approx. 60 g each)
7-10 Tbsp pink berries

Directions

1
Roast pine nuts. Peel and halve the shallots. Strip rosemary needles from the stalk. Melt the sugar in a pan until golden brown. Deglaze with vinegar and apple juice, add shallots and rosemary and cook for about 5 minutes.
2
Let it cool down a little, stir in olive oil. Clean and wash the chicory and pluck the leaves. Remove the stalk. Clean, wash and chop the mushrooms as well. Wash parsley and pluck off leaves.
3
Arrange chicory, mushrooms, parsley and 1 goat cheese each on plates. Add caramelized shallots. Serve sprinkled with pine nuts and crushed pink berries.