Crunchy winter salad with baked goat cheese

Name: Crunchy winter salad with baked goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Potato (approx. 125 g); 200 g fresh beetroot; 100 g Endive salad; 200 g Purslane; 30 g Walnut kernels; 100 ml Vegetable broth (instant); 4 TABLESPOONS Walnut Vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 (40 g each) Goat's cheese taler; 1 TABLESPOON Flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Potato (approx. 125 g)
200 g fresh beetroot
100 g Endive salad
200 g Purslane
30 g Walnut kernels
100 ml Vegetable broth (instant)
4 TABLESPOONS Walnut Vinegar
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 (40 g each) Goat's cheese taler
1 TABLESPOON Flour

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Peel and coarsely grate the beetroot. Clean the endive. Wash and pluck into pieces. Wash the purslane and cut the stems off generously. Coarsely chop the nuts and roast them lightly in a pan without fat.
2
Drain the potatoes, rinse, peel and press them through a potato ricer or grate them finely. Mix potato, stock and vinegar. Fold in 2 tablespoons of oil. Season to taste with salt, pepper and sugar. Fold in nuts. Turn cheese in flour. Carefully tap off excess flour. Heat 2 tablespoons of oil and fry the cheese for 2-3 minutes. Arrange salads and beetroot on plates. Place goat cheese on top. Pour a little vinaigrette on top.
3
Turn cheese in flour. Carefully tap off excess flour. Heat 2 tablespoons of oil and fry the cheese for 2-3 minutes. Arrange salads and beetroot on plates. Place goat cheese on top. Pour a little vinaigrette on top. Add the rest of the vinaigrette. It goes well with multigrain baguette