Herb Blueberry Salad with Goat Cheese Taler

Ingredients

• 1 Shallot
• 80 g mixed herbs (e.g., chervil, parsley, chives, dill)
• 1 bundle watercress (15 g)
• 125 g Blueberries
• 3 tbsp tarragon vinegar
• 1 tsp Mustard
• 1 tsp maple syrup
• Salt
• Pepper
• 6 tbsp Olive oil
• 2 Garlic cloves
• 2 small goat cheese talers

Instructions

1. 1.

   Peel and finely dice the shallot. Rinse, dry, and shake off excess water from the herbs and watercress; pluck leaves from stems. Wash blueberries, discard stems, pat dry, and mix with herbs in a bowl.

2. 2.

   Whisk vinegar with mustard, maple syrup, salt, pepper, add shallot cubes, and fold in 5 tbsp oil to make the dressing.

3. 3.

   Peel garlic and slice thinly. Heat remaining oil in a pan and crisp the garlic until golden. While this cooks, bake goat cheese talers in a preheated oven at 200 °C (fan 160 °C; gas level 3) for about 5 minutes.

4. 4.

   Combine salad ingredients with the dressing, plate on bowls or plates, top with baked goat cheese talers, and sprinkle with roasted garlic.