Pear Chevre Chaud with roots julienne.

A delicious lunch that is also suitable as a starter.

(1 serving)

Ingredients:
50 g goat cheese (max 50+)
1/2 pear
50 g parsnip
50 g celeriac
50 g carrot
2 tbsp flat leaf parsley, chopped

Vinaigrette:
2 tsp. mustard
15 g olive oil
2 tbsp white vinegar
1 garlic clove
A few drops of EASIS Perfect Sød
Salt and pepper

Instructions:
Slice the pear and the cheese and place the cheese on the pear slices. Place them on baking paper on a baking sheet and bake them in the oven preheated to 200 until the cheese is golden.

Cut the vegetables into long thin strips, preferably with a julienne. Mix the vegetables with parsley.

Mix mustard, oil, vinegar, garlic, sweetener, salt and pepper in a glass and shake the vinaigrette well into a thick, creamy dressing. Pour over the vegetables and place the pear-cheese slices on the veggies julienne.

Serve immediately.

Tip:
If you do not have the time to bake the cheese and pear, you can also 'just' cut them into small pieces and use them in the salad unprepared.