| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
The, Green, Gourmet |
8 |
servings |
INGREDIENTS
|
|
Ingredients |
| 4 |
|
Crottini goat cheese; halved |
| 4 |
tb |
Ground hazelnuts |
| 4 |
tb |
Hazelnut oil |
| 2 |
sm |
Cooked beetroot; (sliced) |
| 1 |
|
Ripe pear; (peeled and cut into |
|
|
; wedges) |
| 4 |
|
Spring onions |
| 1 |
sm |
Selection of salad leaves |
| 150 |
g |
Parmesan Reggiano |
| 1 |
ts |
Raspberry vinegar |
| 2 |
tb |
Red wine vinegar |
| 6 |
tb |
Hazelnut oil |
| 1 |
tb |
Dijon mustard |
| 1 |
pn |
Sugar |
INSTRUCTIONS
FOR THE DRESSING
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.
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