Roasted Chicory with Goat Cheese

Ingredients

• 6 chicory heads
• Salt
• olive oil (for greasing and drizzling)
• 2 sprigs sage
• 3 sprigs parsley
• 3 tbsp Lemon juice
• Sea salt
• ground pepper
• 1 pinch sugar
• 250 g goat cheese (roll, e.g., Saint-Maure with ash)
• rosemary (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) fan‑forced.

2. 2.

   Clean and wash the chicory, cut lengthwise in half and blanch in boiling salted water for about 4 minutes. Remove, shock in cold water, drain and place the leaves cut side up in a greased baking dish. Wash the herbs, shake dry, strip the leaves from the stems, finely chop and distribute between the chicory leaves. Drizzle with lemon juice and season with salt, pepper and sugar. Slice the goat cheese into rounds, spread on top and drizzle everything with olive oil. Bake in the preheated oven for 5–6 minutes until golden.

3. 3.

   Serve on warmed plates garnished with rosemary.