Warm goat-cheese salad with onion & black currant jam

Preparation :
Cooking :
Yield : 20 minutes

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

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