Wild herbs salad with cheese eaters

Name: Wild herbs salad with cheese eaters
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 3-4 Tbsp Vinegar; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Oil; 100 g cherry tomatoes; 200-250 g mixed wild herbs ( to the B. Dandelion, hairy bitter cress,; 7-10 Tbsp 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; 1/2 TEASPOON dried herb; 7-10 Tbsp of Provence

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
3-4 Tbsp Vinegar
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
6-7 TABLESPOONS Oil
100 g cherry tomatoes
200-250 g mixed wild herbs ( to the B. Dandelion, hairy bitter cress,
7-10 Tbsp 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
1/2 TEASPOON dried herb
7-10 Tbsp of Provence

Directions

1
Peel and finely chop the onion. Mix vinegar, salt, pepper and sugar. Whip 4-5 tablespoons of oil vigorously into the mixture. Stir in onion. Wash and halve the tomatoes. Sort out the wild herbs, wash thoroughly and shake 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 tbsp. hot oil until golden brown. Take out
3
If necessary, cut the cheese taler in half horizontally and place on 1 unroasted baguette slice each. Drizzle with honey and sprinkle with herbs from Provence. Bake in a preheated oven (electric cooker: 225 °C/recirculating air: 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