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chickpea salad GOAT CHEESE AND HONEY VINAIGRETTE FOR GUACAMOLE WITH ANCHOVY

contrasts of flavors is what gives this colorful salad. On the one hand, the fresh mix of tender shoots, the other the warm, aromatic taste of sautéed tomatoes and onions and end with the mild goat cheese mousse.

INGREDIENTS:

For the salad :

spinach shoots Rocket


Chicory Endive Watercress

A handful of flaked almonds and pine nuts

For the goat cheese mousse :

A loop of 200 gr.
goat cheese 400 ml.
cream 2 sheets of unflavored gelatin neutral

For honey vinaigrette:


tablespoon honey 3 tablespoons balsamic vinegar
½ cup olive oil 1 teaspoon mustard


Pepper Sal

tomatoes to the sautéed :

½ kilo of ripe red tomatoes and sweet onion

A handful of fresh basil A
A little olive oil and salt

PREPARATION: Peel

tomatoes and chop brunoise . Place them on a sieve to remove water. Finely chop basil and mix with the tomato to take tea and taste. Chop onion and fry brunoise also in a little oil. Once the tomato poached as well water has drained, add to skillet and sauté a few minutes. Salt and book (must be a bit crude)

Place a heavy-bottomed saucepan with the cream and heat. Remove the cheese rind, and add to skillet, cut into small pieces. Hydrate the gelatin in cold water about 10 minutes. Stir the mixture from the pan until the cheese has completely melted, at that time, drain gelatin and mix well add it to dissolve. Put into small molds (I have put in a silicon pyramid) to introduce in the refrigerator until set. Book.

Toast the almonds and pine nuts. Book.

While

prepare the vinaigrette, put the honey to boil in a heavy-bottomed saucepan. When liquid, remove from heat and add the vinegar, mustard, pepper and some salt and beat vigorously. In adding the oil slowly while we beat him with rods until the whole emulsified. Book.

Now let's assemble the dish. Carefully unmold the pyramids:

Place the lettuce around the plate:

and center with the help of a ring of cuisine:

make a circle with the tomato we've poached, sautéed in onions (add a touch of heat at the time of mounting plate)

and above it the pyramid of goat cheese mousse. Top with outbreaks of a few vegetables and pine nuts and drizzle with the vinaigrette. Serve.