Goat Cheese Balls Salad
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
25g goat cheese balls (Chèvre Huile)30g endive
5g small beet
5g small arugula
15g garden lettuce
15g garden ruby lettuce
20g strawberry
2g sugar
1g canola oil
1g sicilian lemon juice
1g salt
100g pita bread
5ml extra virgin olive oil
2g fleur de sel
10g golden flaxseed
10g green pumpkin seeds
10g black sesame
10g sunflower seeds
1g flowers
1g micro leaves.
Elaboration
Saute the seeds in a frying pan for 3 minutes. Pour the sautéed seeds and the salt in a food processor and grind it into small peaces. Take care: do not let it turn into flour. Cut the bread in 4 equal pieces. Brush the olive oil and temper with fleur de sel. Place them in a baking tray and let it bake in a preheated oven at 180ºC, for 10 minutes or until it get crunchy. Place the strawberry and the sugar in a vacuum bag. Cook it for 1 hour at 80ºC. Stop cooking putting it in a bowl with water and ice cubes. In a mixer, mix the cooked strawberry, the sicilian lemon juice and the salt.
Then, add the canola oil, emulsifiying the vinaigrette. Keep it cool. In a bowl temper the leaves with the strawberry vinaigrette. Pour the tempered leaves in a soup dish, letting the salad tall. Cover the cheese with the mix of seeds e and place them on the salad. Place the pita bread around the salad. Garnish it with flowers and micro leaves.
