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Fennel and fresh goat's cheese
| Preparation : 10 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 small bowl
:
| ½ | fennel bulb |
| ½ | lemon |
| 1 | dash of hazelnut oil |
| 100 | g fresh goat’s cheese |
| 25 | g hazelnuts |
| chives, mint, chervil | |
| Salt and pepper |
| 1 | Chop the hazelnuts (6/7 pulses) in the bowl and set aside. Wash the fennel, cut into small pieces and place in the bowl. Pulse a few times, then add the lemon juice, goat’s cheese, oil, herbs, salt and pepper. |
| 2 | Pulse a further 5/6 times, then scatter with the chopped nuts. |
Chef’s tip
Serve with toasted slices of bread.
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