Goat cheese nibbles with salad

Name: Goat cheese nibbles with salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Oak leaf lettuce leaves; 30 g Walnut halves; 30 g Hazelnut flakes; 1 Lemon; 2 TABLESPOONS Walnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 4 discs (30 g each) Salmon ham; 2 (40 g each) Goat's cheese valley; 4 discs (50 g each) Rye baguette; 2 TABLESPOONS Olive oil; 7-10 Tbsp Lemon wheels and parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Oak leaf lettuce leaves
30 g Walnut halves
30 g Hazelnut flakes
1 Lemon
2 TABLESPOONS Walnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
4 discs (30 g each) Salmon ham
2 (40 g each) Goat's cheese valley
4 discs (50 g each) Rye baguette
2 TABLESPOONS Olive oil
7-10 Tbsp Lemon wheels and parsley

Directions

1
Clean and wash the lettuce leaves and pluck into bite-sized pieces. Chop walnut halves. Fry hazelnut leaves and walnuts briefly in a pan without fat. Squeeze lemon. Mix lemon juice with walnut oil. Season with salt, pepper and sugar. Mix the salad with the marinade and leave to stand briefly.
2
Then arrange in portions on plates with 1 slice of salmon ham each. Cut goat cheese taler in half crosswise. Cover baguette slices with cheese and drizzle some olive oil on each. Bake under the hot grill or in a preheated oven at the highest setting for 2-4 minutes. Serve with the salad. Sprinkle with nuts. Serve garnished with lemon wheels and parsley