Autumn at Lake Como Forest
with Autumnal Salad Recipe
with roasted hazelnut,radish and goat cheese croutons
Salad with roasted hazelnuts, radish and goat cheese croutons
Ingredients x 4 Salad leaves mix 5-6 radish A bunch of peeled, roasted hazelnuts Home made bread 150 g of fresh or half cured goat cheese A shallot 2-3 fresh sage leaves 3 tbsp olive oil 2 tbsp balsamic vinegar Salt Freshly grounded pepper
Method: Finely slice the shallot and chop sage leaves. Put shallots and sage in a jar, pour over the olive oil and balsamic vinegar and let it marinate for half an hour. Wash the salad, drain and place on the individual plates.Coarsely smash roasted hazelnuts.Wash and slice radishes.Mix radishes and hazelnuts with the salad.Slice the bread, toast it and spread with fresh or half cured goat cheese.Sprinkle the croutons with roasted hazelnuts. Season the salad with the dressing, salt and pepper and serve with goat cheese croutons.