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🍽️ Goat cheese with fig and caramelized fennel salad

168 kcal · 30 min · 4 servings

Ingredients

• 100 g dried fig
• 1 shallot
• 2 tbsp lemon juice
• 6 tbsp olive oil
• 1 small, dried chili pepper
• salt
• pepper
• 8 goat cheese rounds à 40 g (Picandou)
• 1 tbsp fennel seeds
• 1 tbsp sugar

Instructions

1. 1. Cut the dried figs into very small cubes.
2. 2. Peel the shallot and chop it finely.
3. 3. Put the figs and the shallots into a bowl.
4. 4. Add the lemon juice, the olive oil, the crumbled chili pepper, the salt, and the pepper.
5. 5. Mix everything well together.
6. 6. Place the cheese medallions in a shallow bowl with a lid.
7. 7. Pour the marinade over the cheese.
8. 8. Let the cheese marinate overnight.
9. 9. Lightly toast the fennel seeds the next day in a heavy pan.
10. 10. Sprinkle the sugar over it.
11. 11. Caramelize the sugar while stirring.
12. 12. Let the caramel mixture cool down on a piece of baking paper.
13. 13. Chop the cooled caramel mixture lightly.
14. 14. Take the marinated cheese out of the refrigerator.
15. 15. Let the cheese stand at room temperature for 30 minutes.
16. 16. Distribute the cheese onto small plates.
17. 17. Sprinkle the caramelized fennel crunch over it.
18. 18. Serve the cheese.

Nutrition per serving

• kcal: 168
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 4 g