Winter salad with goat cheese au gratin

Name: Winter salad with goat cheese au gratin
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Lamb's lettuce; 1/4 Head frisée salad; 1/4 Head radicchio salad; 8 Stem(s) Thyme; 2 small shallots; 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 1 (200 g) Roll of soft goat cheese; 8 TSP liquid honey; 200 g small, red grapes (seedless); baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Lamb's lettuce
1/4 Head frisée salad
1/4 Head radicchio salad
8 Stem(s) Thyme
2 small shallots
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
1 (200 g) Roll of soft goat cheese
8 TSP liquid honey
200 g small, red grapes (seedless)
baking paper

Directions

1
Wash the salad, drain, clean and pluck into bite-sized pieces. Wash thyme, shake dry and chop coarsely. Peel and finely dice the shallots. Whisk vinegar, sugar, salt and pepper, fold in oil in a thin stream. Stir in the shallots, season to taste again
2
Cut the cheese roll into about 8 slices and place the slices with the cut surface on a baking tray lined with baking paper. Spread 1 tsp honey and thyme on each slice. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 5 minutes
3
Wash and halve the grapes. Remove cheese from the oven. Arrange salad with grapes, vinaigrette and 2 slices of goat cheese on plates. Roasted bread tastes good with it