On the farm, where I get my strawberries, eggs, potatoes from, they also have goats and produce fresh goat cheese. Normally it is all eaten within a weekend with a nice tomato salad, but yesterday I decided to prepare a soufflé. Though I used the same recipe as for the blue cheese one, I didnt manage to get it out from the forms properly, and even forgot to take a photo when the soufflés were still high. Nevertheless it was a nice starter. I flavoured it with rosemary and instead of sugar I used honey and served among a nice spinach salad with grapefruit. Thinking about it now, I guess some roasted almonds would have gave the missing crunch to the salad.
2 handful of baby spinach
2 tablespoon elderflower vinegar
1 pinch of sugar
3 tablespoons white wine
5 tablespoons grape seed oil
Chop shallot, cut fillets out of the grapefruits and mix it with the rest of the ingredients. Season with salt and pepper.