Salad with Marinated Goat Cheese and Plums
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Salad, e.g., lamb`s lettuce, rocket, leaf lettuce
- 4 fresh goat cheese (fresh goat cheese)
- 3 tablespoon oil
- some pepper (orange pepper), freshly ground
- 1 clove garlic
- 125 g mushrooms, brown
- 6 plums
- 1 tablespoon butter
- 2 spring onion (s)
- 6 slices bacon
- 1 handful cherry tomato (s)
- 3 tablespoon balsamic vinegar
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Cut the garlic into fine slices. Season the goat cheese with a little pepper, drizzle with 1 - 2 tablespoons of oil and marinate with the garlic slices in the refrigerator for a few hours. Turn 1 - 2 times.
- Fry the bacon in a pan with 1 tablespoon of oil, drain on kitchen paper and break.
- Clean the mushrooms and cut into pieces or slices. Fry in bacon fat, adding salt to taste. Take out and let cool a little on a plate.
- Stone the plums and cut into wedges. Melt 1 tablespoon of butter in the pan, add the plums and drizzle with 1 tablespoon of honey. Fry, stirring, until the honey starts to caramelize.
- Cut the spring onions into rings and halve the tomatoes.
- Divide the salad on plates, arrange the mushrooms, spring onions, mushrooms, bacon and plums on top. Put the vinegar in the warm pan, stir with the roasting sauce, add a little salt if necessary and drizzle over the salad. Finally, put the cheese thalers on the salad.
- The salad is suitable as a starter for 2 - 4 people or with a little bread as a small meal.
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