Goat salad with vinaigrette syrup

Name: Goat salad with vinaigrette syrup
Total time: 20 min
Yield: 4
Cuisine: Belge
Ingredients: 200 g de salade (frisée); 2 tranches de pain toast; 200 g de fromage de chèvre; 2 pommes; 1 citron (le jus); 40 g de copeaux d'amande rôtis; 1 càs de Sirop de Liège Classique; 2 càs de vinaigre de cidre; 5 càs d'huile d'olive; sel; poivre

easy

20 mins

Atmospheric photo of Siroperie Meurens — contact

Ingredients

4 p.

200 g of salad (lettuce)
2 slices of toasted bread
200 g goat cheese
2 chips
1 lemon (the juice)
40 g roasted almond flakes
1 tbsp from Du Vrai Sirop de Liège® Classic
2 tbsp of cider vinegar
5 tbsp Olive oil
salt
pepper

Recipe

20 mins

Preparation:

Cooking:

Marinating:

Start with the vinaigrette: mix the olive oil, syrup the Dijon mustard and the apple cider vinegar, then season with salt and pepper. Then fry the sliced almonds in a dry pan. Grate the bread and slice it into small croutons.

Peel the apples, cut them into rounds and brush them with a little lemon juice to prevent them from turning brown. Place the slices of goat cheese on a sheet of parchment paper or aluminum foil, then briefly roast them over the grill.

Divide the salad into plates, coat with a drizzle of vinaigrette, then arrange a few apple slices and a few slices of goat cheese. Drizzle with a little more vinaigrette, and finish with the toasted bread and the pitted almonds.