Recipe: Salad of purslane and goat cheese


Recipe: Salad of purslane and goat cheese

Salad of purslane and goat cheese

Ingredients
• 4 eggs
• 16 cubes of goat cheese (De Molkerei)
• 16 walnuts
• balsamic vinegar
• salt
• freshly ground pepper
• bowl full of purslane
• walnut oil

Bereiding

  1. Bring a pan of water to a boil, add the eggs and boil them hard in 10 minutes.
  1. Cool the eggs with cold water, peel them and cut in four.
  1. Roast the walnuts in a dry frying pan.
  1. Divide the purslane, walnuts, eggs and goat cheese on the plates and sprinkle it with the walnut oil and balsamic vinegar. Add salt en pepper to taste.

 

Source: De Wouden

 


Comments are closed.