Soft Sheep's Cheese with Dandelion Leaves
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
- Ingredients
- 2 ½ cups young Dandelion greens
- 1 scallion
- 2 sprigs thyme
- 4 slices soft Blue cheese (sheep's or goat's milk cheese with ash)
- For the vinaigrette
- 4 Tbsps sunflower oil
- 1 Tbsp lemon juice
- 2 Tbsps white wine vinegar
- salt
- White pepper
- 1 pinch sugar
- white Bread (to serve)
Preparation
Kitchen utensils
1 Pot, 1 Slotted spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Citrus juicer, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Salad spinner, 1 Large knife, 1 Skillet, 1 Wooden spoon, 1 großer Pot, 1 Sieve, 1 Measuring cups, 1 große Bowl, 1 Paper towel
Preparation steps
1.
Wash the dandelion leaves and shake dry. Wash and trim the spring onion and cut into very thin rings. Wash the thyme, shake dry and pick off a few leaves.
2.
Divide the dandelion leaves between 4 plates. Add a slice of cheese to each plate and sprinkle with thyme leaves.
3.
Mix the oil with the lemon juice, vinegar, salt, pepper and sugar and drizzle over the salad and cheese. Add a slice of bread, scatter with spring onion rings and serve.
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