Ardo

Goat Cheese on a bed of vegetables

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Serves 4

8 Ardo Whole green asparagus
100g Ardo Diced mixed peppers
100g Ardo Beansprouts
4 small goat cheeses wrapped in bacon
Mixed salad for 4

For the seasoning:

1 teaspoon of Ardo Chives
1 teaspoon of Ardo Tarragon
1 teaspoon of mustard
100ml of olive oil
100ml of ground nut oil
1 tablespoon of red wine vinegar

Allergens

Milk, Mustard, Peanut, Soy, Sulphite

Preparation

  1. Bring water to the boil, add asparagus spears and cook very lightly so still firm. Drain, refresh with cold water and cut into oblique strips.
  2. Arrange the mixed salad on a plate and garnish with the cut asparagus spears, diced peppers and soybean sprouts.
  3. Prepare a seasoning with the mustard, oil, red wine vinegar, tarragon and chives.
  4. Bake the goat cheeses in a preheated oven at 180° for 4 minutes and then place in the centre of the salad.
  5. Pour the seasoning around the goat cheese.
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