Chicory salad with warm goat's cheese

Cut large potatoes a bit smaller. Bake the potatoes in 3 tablespoons of olive oil in about 20 minutes until golden brown and done. Preheat the oven for 10 minutes at 180 ° C. Cut open the currant buns, cover the 4 halves thick with goat's cheese honey and place them on baking paper on the baking tray. Fry the rolls for about 12 minutes, until the cheese melts and turns golden brown.

Cut the ends of the chicory stalks, remove the leaves, halve the largest leaves. Cut the apples into quarters, remove the cores and cut the pieces into thick short slices. Beat a dressing of balsamic vinegar, 4 tablespoons of olive oil and salt and pepper to taste. Mix the chicory, spring onions and apple with the dressing. Divide the salad over the plates and place half a currant bun with warm goat's cheese on each plate. Give the baked potatoes there.