Goat cheese taler on carrot salad

Name: Goat cheese taler on carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 1 small onion; 1 TABLESPOON Oil; 1 TEASPOON Instant vegetable stock; 1 Head oak leaf salad; 1 collar Parsley; 3 TABLESPOONS Honey; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (200 g) Roll of soft goat cheese; 1 Baguette bread

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
1 small onion
1 TABLESPOON Oil
1 TEASPOON Instant vegetable stock
1 Head oak leaf salad
1 collar Parsley
3 TABLESPOONS Honey
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (200 g) Roll of soft goat cheese
1 Baguette bread

Directions

1
Peel and wash the carrots and cut them into sticks. Peel and finely chop the onion. Heat the oil in a pot, toss the onion and carrots briefly. Deglaze with 250 ml water, bring to the boil, stir in stock.
2
Let simmer for 1-2 minutes. Drain the carrots and collect the stock. Clean and wash the salad and drain well. Wash parsley, dab dry, put some aside for garnishing, chop the rest finely.
3
Whisk broth with 1 tablespoon of honey and vinegar, season with salt and pepper. Mix in parsley. Mix all salad ingredients and divide on 4 plates. Cut cheese into 12 slices. Place in a casserole dish.
4
Sprinkle with 2 tablespoons of honey. Gratinate under the hot oven grill for 2-4 minutes. Arrange on the salad, garnish with parsley and serve immediately with the bread.