Warm goat-cheese salad with onion & black currant jam

Preparation :
Cooking method :
Portions : Serves 4


Warm goat-cheese salad

  • Mesclun
  • 4 slices Paillot de chèvre goat cheese – 3 ½ oz (100 g) each slice
  • 4 thick slices of grilled grain bread
  • Dried fruit
  • Mix equal parts of crème de cassis and honey
  • La Monnaguette vinaigrette (see recipe)


Onion and black currant jam

  • 4 cups (400g) Spanish onions, cut into thin slices 

  • 2 cups (200g) red onions, cut into thin slices 

  • ½ cup (110g) sugar 

  • A drizzle of olive oil 

  • ½ cup (125ml) black currant syrup or Crème de Cassis
  • A sprinkle of lemon juice 


Étapes :

Warm goat-cheese salad

  • Place the goat cheese on the grilled bread and broil for 2 minutes.
  • In the meantime, add the vinaigrette to the mesclun and dried fruit. Toss.
  • Place the cheese and bread on the salad and drizzle a bit of the honey-crème de cassis mix onto the cheese.

Onion and black currant jam

  • In a large saucepan, heat the olive oil on medium beat and sauté the onions
  • Add the sugar and keep stirring
  • Once the onions are slightly transparent, remove from heat and drain well
  • 
Return the onions to the large saucepan, add the black currant syrup or Crème de Cassis and lemon juice
  • Cook on high heat and reduce to desired consistency