Black Salsify with Goat Cheese and Walnut Dressing

Ingredients

• 1 Organic lemon
• 1 kg black salsify
• 4 Spring Onions
• 50 g walnut kernels
• Sea salt
• 50 ml Vegetable broth
• 3 tbsp Walnut Oil
• 1 tbsp honey
• black pepper
• 150 g goat cheese (log)

Instructions

1. 1.

   Wash the lemon thoroughly, pat dry, and zest half of its peel into fine strips. Squeeze out the juice and pour half into a large bowl filled with water.

2. 2.

   Clean and peel the black salsify; split larger pieces lengthwise and place all in the lemon-water mixture.

3. 3.

   Trim the spring onions, cut them diagonally into thin rings, and roughly chop the walnuts.

4. 4.

   Remove the salsify from the water. Boil it in salted water for about 10–12 minutes until tender. Use a slotted spoon to transfer to four plates. (Alternatively, steam the roots.)

5. 5.

   While the salsify cooks, gently warm the broth in a saucepan. Mix in the lemon zest, remaining juice, spring onions, walnuts, oil, and honey; season with salt and pepper. Pour this dressing over the cooked salsify and let it sit for about 5 minutes.

6. 6.

   Slice the goat cheese into rounds, arrange on top of the salsify, and serve immediately.