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Fennel and fresh goat's cheese

Fennel and fresh goat's cheese

Preparation : 10 min Resting : -
Cooking : - Equipment :
Difficulty :
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for 1 small bowl :
½ fennel bulb
½ lemon
1 dash of hazelnut oil
100 g fresh goat’s cheese
25 g hazelnuts
chives, mint, chervil
Salt and pepper
1Chop the hazelnuts (6/7 pulses) in the bowl and set aside. Wash the fennel, cut into small pieces and
place in the bowl. Pulse a few times, then add the lemon juice, goat’s cheese, oil, herbs, salt and pepper.
2Pulse a further 5/6 times, then scatter with the chopped nuts.
Chef’s tip

Serve with toasted slices of bread.


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