A delicious lunch that is also suitable as a starter.
50 g goat cheese (max 50+)
50 g parsnip
50 g celeriac
50 g carrot
2 tbsp flat leaf parsley, chopped
2 tsp. mustard
15 g olive oil
2 tbsp white vinegar
1 garlic clove
A few drops of EASIS Perfect Sød
Salt and pepper
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.
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.