Herb Salad in Cheese Basket

For the cheese baskets, draw four circles (10 cm ø each) on a piece of parchment paper, place them on the baking sheet and spread them thinly with the cheeses previously mixed together. Allow to melt in the heated stove.

Remove the cheese circles from the stove, detach them from the parchment paper and press each one into a mug, cool and remove carefully.

Leaf Salad:

Rinse kitchen herbs, shake dry, pluck leaves and cut chives into rolls. Dice goat cheese, mix with herbs.

Boil orange juice to half, mix with walnut and grape seed oil, season with salt, pepper and sweetener.

Mix herb salad with dressing, fill into cheese baskets.

For the garnish, remove outer leaves from fennel, rinse, quarter, fry in fine slices in oil until golden, season with salt and pepper.

Arrange the stuffed cheese baskets on the fried fennel slices.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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