Salad with two kinds of goat's cheese and pesto butter ham

Name: salad with two kinds of goat's cheese and pesto butter ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g pine nuts; 1 Red onion; 80 g sundried tomatoes on oil; 80 g white cheese cubes; 4 el honey mustard dressing; 200 g potatoes (steady); 1 tray fresh pesto 100 g; 2 el olive oil; 8 slices casino bread; 2 rolls of goat cheese a 113 g; 4 el liquid honey; 300 g mixed salad; 1 bag rocket lettuce melange 75 g; oil for frying

A tasty recipe. The vegetarian main course contains the following ingredients: pine nuts, red onion, sundried tomatoes on oil, white cheese cubes, honey-mustard dressing, potatoes (solid), fresh pesto (100 g), olive oil, casino bread, rolls of goat cheese (a 113 g), liquid honey, mixed lettuce, rocket lettuce mix (75 g) and oil for frying.

Ingredients

Kitchen Stuff

paper towel
aluminium foil

Directions

Roast pine brown in dry frying pan.
Peel onion and cut into rings.
Cut tomatoes into strips.
Add onion, tomato and cheese cubes carefully with honey-mustard dressing.
Rub potatoes and scrape into thin slices with cheese slicer.
Cover plate / colander with kitchen paper.
Fry oil in deep frying pan to 175 ° C.
Potato slices fry for about 2 minutes.
Drain on kitchen paper.
Preheat the grill to the highest setting.
In a bowl, stir in pesto with oil.
Spread the bread with a rye mixture and roast about 3 minutes under grill, keep warm under aluminum foil.
Cut goat cheese into 12 slices and place on baking paper.
Pour honey into each piece of 1/3 tablespoon, and let goat cheese light brown in about 2 minutes.
Mixing types of salad and dividing them into four plates.
Divide the tomato mixture.
Place 3 slices of goat's cheese on each plate.
Garnish with potato slices and pine nuts.
Pesto bread hams to serve separately..