Ingredients
- 120 g goat cheese rounds
- 160 g plum
- ½ sprig rosemary
- ½ sprig thyme
- 2 tsp honey
- 50 g pine nuts
- 50 ml orange juice
- 100 ml white balsamic vinegar
- 150 ml olive oil
- salt
- pepper
- 60 g lamb’s lettuce
- 40 g arugula
Instructions
- Preheat oven to 200°C (390°F). Halve goat cheese rounds. Cut plum into slices and pick herb leaves.
- Transfer goat cheese halves to an oven-safe pan. Top with plum and herb leaves.
- Drizzle with half of the honey. Bake in a preheated oven at 200°C (390°F) for approx. 5 – 7 min. until cheese is melted.
- In the meantime, toast pine nuts in a grease-free frying pan on low-medium heat until golden. In a canning jar, add orange juice, white vinegar, olive oil and remaining honey. Season with salt and pepper and shake well to combine.
- In a large bowl, combine salad with dressing, as desired. Mix well. Refrigerate remaining dressing for future use. Sprinkle with toasted pine nuts and transfer to a plate. Top each portion with melted goat cheese and more salad.
Enjoy with a glass of wine.
Source: Kitchen Stories