Red cabbage salad with beet and grilled goat's cheese

Grate and press the orange. In a saucepan, bring the orange juice with the grater to the boil and cook over medium-high heat in half.

Pour the juice in a large bowl and beat it with the vinegar, mustard and oil to make a dressing.

Cut the hard stalk of the piece of red coal and cut the coals into wafer thin strips. Cut the beet into small cubes.

Spoon the carbon strips with the beetroot and the cranberries through the dressing and let the salad marinate for 1 hour.

Chop the hazelnuts coarsely and roast them golden brown in a dry frying pan. Let them cool down on a plate.

Preheat the oven grill to the highest setting. Place the slices of goat cheese in a baking tin.

Put this 10 cm under the hot grill and let the slices of cheese light in 2 minutes.

Spoon the arugula and half of the hazelnuts through the red cabbage salad and spread the salad over deep plates or wide bowls. Put the slices of goat cheese on top and sprinkle the rest of the hazelnuts over it. Nice with focaccia.