Summary

Ingredients

• 3 tablespoon vinegar, (raspberry vinegar), alternatively white wine vinegar
• 3 tablespoon currant juice, red or black, alternatively 250 g currants, pressed through a sieve
• 6 tablespoon honey
• 5 tablespoon olive oil
• salt and pepper
• 150 g suar snap peas, cooked to the bite for 3-4 minutes in salted water and chilled with cold
• 100 g hazelnuts, rouhly chopped
• 4 sprigs thyme, leaves stripped off
• 4 fresh goat cheeses, small round ones approx. 0 g, e.g. Picandou
• 4 tablespoon oil
• Currants, red or black, as a decoration
• Ciabatta

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Instructions

1. For the vinaigrette, stir or shake the raspberry vinegar with currant juice, 3 tablespoons of honey and olive oil until smooth. Season with salt and pepper.
2. Mix the thyme leaves with 3 tablespoon honey. Salt and pepper the cheese thalers, pull them through the honey and roll them in the nuts. Fry the thalers in hot oil in the pan for 1-2 minutes per side. After turning, add the remaining honey-thyme mixture.
3. Divide the snow peas on 4 plates; put a cheese thaler on each. Drizzle with the pan stock. Drizzle the vinaigrette on the edge of the plate. You may also need 1 slice of ciabatta.
4. The indicated amount is sufficient for 4 people as a starter; as main course for 2.