Pélardon rôti au miel et salade de noix

Name: Pélardon rôti au miel et salade de noix
Total time: 20 min
Yield: Serves 4
Cuisine: Ardèche
Ingredients: 4 Pélardon PDO goat cheeses; 4 slices country bread; 3 tbsp chestnut honey; 100 g (3½ oz) walnut halves; 150 g (5 oz) mesclun; 3 tbsp olive oil; 1 tbsp wine vinegar; 1 tsp freshly ground pepper

Honey-roasted Pélardon goat cheese with walnut salad

⏱ 20 minServes 4Easy360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4Pélardon PDO goat cheeses
4 slicescountry bread
3 tbspchestnut honey
100 g (3½ oz)walnut halves
150 g (5 oz)mesclun
3 tbspolive oil
1 tbspwine vinegar
1 tspfreshly ground pepper

4 Pélardon PDO goat cheeses
4 slices country bread
3 tbsp chestnut honey
100 g (3½ oz) walnut halves
150 g (5 oz) mesclun
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Preheat the broiler to 200 °C (400 °F) and lay the slices of country bread on the parchment-lined baking sheet.
Put a Pélardon on each slice of bread, brush with chestnut honey and sprinkle with a few chopped walnuts.
Broil for 5 to 6 minutes, watching closely, until the cheese is golden and melting and the honey starts to caramelize.
Meanwhile, whisk the olive oil, wine vinegar and freshly ground pepper right in the bottom of the large salad bowl.
Add the mesclun and the rest of the walnuts and toss gently to coat every leaf with dressing.
Divide the salad among four plates, top with the hot Pélardon toasts and serve right away as a starter.