Nutty Goat Cheese with Tomato Salad and Fried Onions
- 4 small Goat cheese (about 6-7 cm)
- 20 grams finely chopped Walnut
- 1 tablespoon chopped rosemary
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- freshly ground peppers
- 3 ripe tomatoes
- 30 grams coarsely chopped Pine nuts
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons finely chopped Basil
- 1 yellow onion
- 1 tablespoon Polenta
- vegetable oil (for frying)
- Tarragon (for garnish)
Mix walnuts with chopped rosemary leaves, olive oil and lemon juice, and season with pepper. Put the walnut mixture on a plate, cut the goat cheese into slices and roll the edges into the walnut mixture.
Blanch the tomatoes, peel, quarter, core and dice.
Toast the pine nuts in a dry pan, and coarsely chop.
For the tomato salad, mix balsamic vinegar with olive oil, finely chopped basil, pine nuts and diced tomatoes. Season with salt and pepper and set aside.
Peel the yellow onion, cut into thin rings and mix well with the polenta. Fry the onion rings in hot oil (190°C, approximately 375°F in fryer) until golden brown. Drain the fried onion rings on paper towels.
Set the goat cheese slices on plates and spread the tomato salad over it.
Serve garnished with fried onion rings and tarragon leaves.