Wild herb salad with goat cheese eaters

Name: Wild herb salad with goat cheese eaters
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 4 TABLESPOONS Vinegar (e.g. white balsamic vinegar); 1 pinch Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Olive oil; 100 g cherry tomatoes; 200-250 g wild herbs (e.g. dandelion, hairy bitter cress, garlic rocket, yarrow, wild garlic, coltsfoot and violet flowers); 75 g Baguette-Brot; 4 (40 g each) goat cheese taler or 150 g goat cheese roll; 2 TEASPOONS liquid honey; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
4 TABLESPOONS Vinegar (e.g. white balsamic vinegar)
1 pinch Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
6-7 TABLESPOONS Olive oil
100 g cherry tomatoes
200-250 g wild herbs (e.g. dandelion, hairy bitter cress, garlic rocket, yarrow, wild garlic, coltsfoot and violet flowers)
75 g Baguette-Brot
4 (40 g each) goat cheese taler or 150 g goat cheese roll
2 TEASPOONS liquid honey
1 TEASPOON dried herbs of Provence
7-10 Tbsp Oil

Directions

1
Peel and finely chop the onion. Mix vinegar, salt, pepper and sugar. Beat 4-5 tablespoons of oil vigorously into the mixture. Stir in onion. Wash and halve the tomatoes. Select the wild herbs, wash thoroughly and pat dry.
2
Cut the baguette into about 16 very thin slices. Put 4 or 8 slices aside as a base for the cheese. Fry the remaining slices in 2 tablespoons of hot oil until golden brown. Take them out.
3
If necessary, halve cheese taler horizontally and place on 1 unroasted baguette slice each. Drizzle with honey and sprinkle with herbs from Provence. Gratinate in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes.
4
Loosely mix prepared wild herbs, tomatoes and marinade. Serve with the warm goat cheese and baguette chips.