Goat Cheese with Rhubarb Relish

Ingredients

• 2 red onions
• 750 g rhubarb
• 1 tsp freshly grated ginger
• 1 tsp white peppercorns, crushed
• 1 tsp coriander seeds, crushed
• 1 tsp mustard seeds
• 1 bay leaf
• 100 ml apple cider vinegar
• 50 g currants
• 200 g sugar
• 4 small goat cheeses (about 120 g each)
• 4 tsp brown sugar
• 2 tsp butter
• 150 g mixed salad greens (optional)
• 3 tbsp red wine vinegar
• 1 tsp medium-hot mustard
• 5 tbsp olive oil
• Salt
• black pepper, freshly ground
• lavender flowers for garnish

Instructions

1. 1.

   Peel the onions and cut them into thin slivers. Wash, trim, and cut the rhubarb into about 3 cm pieces. In a pot, combine the onions with ginger, white peppercorns, coriander, mustard seeds, bay leaf, apple cider vinegar, currants, and sugar; bring to a boil, then add the rhubarb and simmer gently for about 10 minutes. Taste and let cool.

2. 2.

   Spread brown sugar and butter over each goat cheese wheel and broil under the grill for about 5 minutes until golden brown. Wash, dry, and roughly chop the salad greens. Arrange them on plates. Mix red wine vinegar with mustard and olive oil, season with salt and pepper, and drizzle over the salad. Place the grilled goat cheese and rhubarb relish on top of the salad and sprinkle with lavender flowers before serving.