← All recipes

🍽️ Fresh Watercress Salad with Cold Goat Cheese Terrine

385 kcal · 30 min · 4 servings

Ingredients

• 1 shallot (and garlic clove)
• 1 tsp olive oil
• 4 sun-dried tomatoes
• 250 g goat cheese log
• pepper from the mill
• 2 tbsp pine nuts
• 2 bunches watercress
• 2 watercress trays
• 1 tbsp balsamic vinegar
• salt, pepper from the mill
• 1 tsp orange blossom honey
• 2 tbsp olive oil

Instructions

1. 1. Peel the shallot and the garlic clove.
2. 2. Dice the shallot very finely.
3. 3. Heat the olive oil in a pan.
4. 4. Sauté the shallot cubes until translucent.
5. 5. Press the garlic directly into the pan.
6. 6. Dice the tomatoes finely.
7. 7. Add the tomatoes to the shallot mixture and toss briefly.
8. 8. Pour the mixture onto a plate.
9. 9. Let the shallot-tomato mixture cool down completely.
10. 10. Cut off the hard outer rind from the goat cheese.
11. 11. Mix the cooled shallot-tomato mixture with the goat cheese.
12. 12. Use a fork to combine the ingredients well.
13. 13. Season the cheese mixture with pepper.
14. 14. Lay two sheets of cling film side by side.
15. 15. Spread the cheese mixture between the films.
16. 16. Form a layer about 1.5 centimeters thick.
17. 17. Place the terrine in the refrigerator for one hour.
18. 18. Roast the pine nuts in a dry pan.
19. 19. Remove coarse stems from the watercress.
20. 20. Wash the cress thoroughly.
21. 21. Dry the cress in a salad spinner.
22. 22. Cut the cress into bite-sized pieces.
23. 23. Whisk the vinegar with salt and pepper.
24. 24. Add the orange blossom honey to the dressing mixture.
25. 25. Stir the olive oil into the dressing.
26. 26. Marinate the watercress in the dressing mixture.
27. 27. Gently fold in the prepared cress pieces.
28. 28. Cut the chilled goat cheese terrine into triangles.
29. 29. Plate the salad with the cheese triangles.
30. 30. Serve with fresh baguette.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 33 g · Carbs: 13 g