Goat's cheese salad with anchovies
- 20 minutes
- Easy
- 4 people
Ingredients
- 1 jar Consorcio Anchovies
- Mixed lettuce leaves
- 1 Conference pear
- 1 slice from a roll of goat's cheese
- Honey
- Modena vinegar
- 100 g of kalamata olives
- Fresh oregano
- 1 teaspoon paprika
- Hazelnuts
- 1 mushroom head.
- Salt
- Pepper
- 4 cherry tomatoes
Elaboration
Place the slice of goat's cheese between two pieces of parchment paper and season with oregano and black paper. Then roll a rolling pin over the paper to stretch the cheese. In a hot, non-stick frying pan, place the slice of cheese with the paper, and turn it over until golden. Take it out and put it on a paper towel.
Drain the anchovies, chop up half of them and put them to one side.
In the anchovy oil, add a teaspoon of paprika, honey, Modena vinegar, toasted and chopped hazelnuts, salt and pepper, adding a little more oil if necessary.
Put the lettuce mixture in a bowl with the sliced mushroom, the diced pear, the olives and the chopped anchovies. Add just a small pinch of salt and finishing seasoning with a little of the pre-prepared vinaigrette.
Put a portion of the pre-seasoned salad on the slice of cheese and roll it up. Put the roll in the centre of the plate. Add a little salad around the outside and top it off with an anchovy.