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Hazelnut Grilled Goats Cheese With Beetroot, Pear Parmesa

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Gourmet, Green, The 8 Servings

INGREDIENTS

Ingredients
4 Crottini goat cheese, halved
4 T Ground hazelnuts
4 T Hazelnut oil
2 Cooked beetroot, sliced
1 Ripe pear, peeled and cut
into
wedges
4 Spring onions
1 Selection of salad leaves
150 g Parmesan Reggiano
1 t Raspberry vinegar
2 T Red wine vinegar
6 T Hazelnut oil
1 T Dijon mustard
1 pn Sugar

INSTRUCTIONS

Pass the cheese through the hazelnut oil, then pass through the ground
hazelnut. Place on a baking sheet, ready to grill.  Dust the parmesan
over a baking sheet to form a rough 3 inch circle.  Prepare 8. Bake for
3 minutes until golden, remove and cool.  Blend the ingredients for the
dressing together. Mix the sliced  beetroot and pear with the dressing,
add the spring onions and salad  leaves and dress on serving plates.
Grill the cheese unitl golden in  colour about 3-4 minutes.  Place the
cheeses on the salad leaves, garnish with the parmesan  biscuits and
serve.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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