Roast beef salad with chicory

Name: roast beef salad with chicory
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 g shallots; 6 sprig of thyme; 1 el (olive oil; 50 g gorgonzola dolce; 125 g creme fraiche; 3 el semi skimmed milk; 300 g chicory; 150 g raw vegetables beet julienne; 200 g roast beef steaks

Salad of roast beef, shallots, thyme, gorgonzola, crème fraîche, milk, chicory and beetroot.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Cut the shallots into pieces. Ris the leaves of the sprigs of thyme.
Divide the shallot and half of the thyme over a griddle covered with parchment paper.
Sprinkle with the oil and grate in the middle of the oven in about 20 minutes until golden brown.
Meanwhile, mix the gorgonzola with the crème fraiche, the milk and the rest of the thyme leaves. Season with pepper.
Meanwhile, cut the bottom of the stalks of chicory and cut them in half. Cut the praise into narrow parts.
Take the shallots from the oven and mix directly with the chicory and the beetroot. Divide the blue cheese dressing over it.
Make florets from the roast beef and put them on the salad.