Taste on the spotWarm 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