English (UK)
English (UK)
Salade met geitenkaas en geroosterde bospeen
With Hela Honey Mustard Dressing for flavouring.
for 4 persons
Ingredients
60 ml Hela Honing-Mosterd Dressing
200 g rucola
200 g bospeen
1 appel
200 g geitenkaas
50 g walnuts
40 g gedroogde cranberry's
Preparation
Boil the eggs for 4 minutes so that the yolks are still soft. Quench in cold water, peel and halve them.
Toast the bread slices in a dry pan or oven until golden brown and crispy.
Generously spread each slice with the creamy spread.
Cut the little gem into strips. Shave the courgette into thin strands with a peeler or spiral slicer. Slice the chioggia beetroot thinly on the mandolin.
Top the bread with little gem, courgette slices and chioggia beetroot.
Place the soft-boiled egg on top and garnish with cress. Serve immediately.
