Goat's cheese and glazed carrot salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 5 more Indicative dietary requirements
View full classification 19 tags
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Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Goat’s cheese log, microbial rennet 200 g
- Carrot peeled 500 g
- Rocket 80 g
- Lamb’s lettuce 80 g
- Walnuts shelled 45 g
- Sesame seeds toasted 8 g
- Butter 20 g
- Honey 20 g
- Water 100 g
- White wine vinegar 10 g
- Extra virgin olive oil 10 g cooking and 20 g dressing 30 g
- Balsamic vinegar 30 g
- Parsley 3 g
- Rosemary chopped leaves without stems 1 g
- Chives 3 g
- Salt 1 g
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Method
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Cut the carrots into 1 cm-thick batons. Heat the butter with 10 g of oil in a wide pan and cook the carrots for 5 minutes.
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Add the balsamic vinegar, honey, rosemary, water and salt. Cover and simmer gently for 15 minutes; uncover and cook for another 3–5 minutes until the carrots are tender with some juices remaining. Remove and cool slightly.
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Whisk the cooking juices with the white wine vinegar, remaining 20 g of oil, chopped chives and sesame.
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Wash and dry the rocket and lamb's lettuce. Divide between four plates with the carrots, sliced cheese and walnuts. Dress and finish with chopped parsley.
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