Goat cheese and white truffle vinegar salad

Goat cheese and white truffle vinegar salad
Cooking Time: 30 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A gourmet salad that brings together earthy boletus, sweet figs, and creamy goat cheese, all enhanced by the aromatic touch of Laumont White Truffle vinegar. The bacon and mushrooms are gently confited to infuse the oil with flavour, which becomes the perfect dressing for a fresh and elegant mesclun salad. A simple blowtorch caramelisation of the cheese adds a final touch of refinement.

  • Keywords:
  • goat cheese,
  • boletus,
  • Laumont truffle vinegar
Nutritional values ​​of salad
  • Calories: ~1715 kcal
  • Protein: ~49 g
  • Carbohydrates: ~53 g
  • Fat: ~140 g
  • Fiber: ~11 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the goat cheese and white truffle vinegar salad

4 slices of goat’s cheese
Mesclum, or green sprouts
80 g cured bacon
200 g of boletus
Figs
Peserved artichokes
Laumont white truffle vinegar
Olive oil
Sugar
Salt

Step-by-step instructions for making the goat cheese and white truffle vinegar salad

  1. Start by heating a small frying pan and add the cured bacon cut into strips. Then fill the frying pan halfway with mild olive oil and confit the bacon over a low heat.
  2. Meanwhile, clean the mushrooms with a damp paper towel. As soon as the bacon changes colour, add the diced boletus.
  3. Continue to confit over a very low heat, but remove when you see that the boletus still have some texture. Set aside until it has cooled.
  4. Place the mesclum in a bowl and dress it with the oil from the boletus and bacon confit, a little salt and a good splash of Laumont White Truffle vinegar.
  5. Next, place the mesclum in a deep dish and add the figs cut into quarters and the preserved artichokes, as well as the bacon and the confit mushrooms.
  6. Finally, place the slice of goat’s cheese in the centre of the salad and add a little sugar on top to toast it with a blowtorch. Bon appetit!

Total preparation time: 30 minutes

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