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🍽️ Goat Cheese with Rhubarb Relish

798 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 750 g rhubarb
• 1 tsp freshly grated ginger
• 1 tsp white, crushed peppercorns
• 1 tsp crushed coriander seeds
• 1 tsp mustard seeds
• 1 bay leaf
• 100 ml apple cider vinegar
• 50 g currants
• 200 g sugar
• 4 small goat cheeses (approx. 120 g each)
• 4 tsp brown sugar
• 2 tsp butter
• 150 g leaf lettuce (as desired)
• 3 tbsp red wine vinegar
• 1 tsp medium-hot mustard
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• lavender blossoms (for garnish)

Instructions

1. 1. Peel the onions and cut them into thin wedges.
2. 2. Wash the rhubarb, trim the ends, and cut it into pieces about 3 cm long.
3. 3. Place the onions, ginger, white pepper, coriander, mustard seeds, bay leaf, apple cider vinegar, currants, and sugar in a pot.
4. 4. Bring the mixture to a boil.
5. 5. Add the rhubarb pieces.
6. 6. Simmer the mixture gently for about 10 minutes.
7. 7. Season the relish with salt and pepper to taste.
8. 8. Let the relish cool down.
9. 9. Spread brown sugar and butter over the goat cheese slices.
10. 10. Place the cheese slices under the grill.
11. 11. Grill them for about 5 minutes until golden brown.
12. 12. Wash the salad greens and remove any damaged leaves.
13. 13. Spin the salad dry.
14. 14. Chop the salad into bite-sized pieces.
15. 15. Arrange the salad on plates.
16. 16. Whisk red wine vinegar, mustard, and olive oil in a bowl.
17. 17. Season the dressing with salt and pepper to taste.
18. 18. Drizzle the dressing over the salad.
19. 19. Place the grilled goat cheese and rhubarb relish on top of the salad.
20. 20. Sprinkle the dish with lavender flowers.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 798
• Protein: 28 g · Fett/Fat: 42 g · Carbs: 73 g