Savory goat cheese and wild blueberries salad
25
10
4
No
Ingredients
For the sauce:
- Peel and slice shallots. Brown with 30 ml (2 tablespoons) of olive oil for 3 to 4 minutes until tender. Add blueberries, 80 ml (1/3 cup) of water, mustard and marmalade. Cook while stirring. Simmer for 3 to 5 minutes. Mix cornstarch with water until the mixture gets smooth. Add to the blueberry mixture and stir well. Bring to a boil and cook for 2 to 3 minutes. Add salt. Cool down lightly.
For the salad:
- Wash endives, lettuce and peppers. Dice endives, finely slice yellow peppers and chop lettuce. In a large bowl, mix vinegar, salt, pepper, sugar and olive oil. Add salad and stir up well.
For the cheese:
- Spread powdered sugar over goat cheese. Set goat cheese over a baking sheet covered with aluminium paper. Broil lightly in a preheated oven for 1 to 2 minutes. Remove cheese from the oven and spread with coriander.
Preparation
Side-by-side mode
For the sauce:
- Peel and slice shallots. Brown with 30 ml (2 tablespoons) of olive oil for 3 to 4 minutes, until tender. Add blueberries, 80 ml (1/3 cup) of water, mustard and marmalade. Cook while stirring. Simmer 3 to 5 minutes. Mix cornstarch with water until the mixture gets smooth. Add to the blueberry mixture and stir well. Bring to a boil and cook for 2 to 3 minutes. Add salt. Cool down lightly.
For the salad:
- Wash endives, lettuce and peppers. Dice endives, finely slice yellow peppers and chop lettuce. In a large bowl, mix vinegar, salt, pepper, sugar and olive oil. Add salad and stir well.
For the cheese:
- Spread powdered sugar over goat cheese. Set goat cheese over a baking sheet covered with aluminium paper. Broil lightly in a preheated oven for 1 to 2 minutes. Remove cheese from the oven and spread with coriander.
