Warm Goat Cheese Salad with White Kiawe Honey Rosemary Sauce

Warm Goat Cheese Salad with White Kiawe Honey Rosemary Sauce

INGREDIENTS

100g of mixed lettuce
2 in small slices of bread
2 inch rounds or wedges of soft goat cheese about 1/2thick 1 Pinch herbes de provence or thyme
100g of caramelized walnuts

Bateh for IL of sauce

400g Akaka Falls Farm White Kiawe Honey
400g olive oil
300g cider vinegar
40g rosemary
50g salt
10 g black pepper

INSTRUCTIONS

Toast the bread lightly, then place in baking pan. Place one round or wedge of cheese on top of each slice and sprinkle a pinch of the dried herbs on each cheese round. Set aside. Preheat the oven to 400 F. While the oven is heating up make the dressing. In a salad bowl combine the honey, cider vinegar, rosemary salt and black pepper mix with a hand mixer electric preferable. Now slowly start adding the olive oil until you have an emulsion. Set aside. For the plating: just add the lettuce on one side of the plate drizzled with the sauce and caramelized walnuts and on the other side add the bread topped with the cheese.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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