June 8, 2009

Goat cheese soufflé with spinach salad

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 grapefruits
1 shallot
2 tablespoon elderflower vinegar
1 pinch of sugar
3 tablespoons white wine

5 tablespoons grape seed oil
salt, pepper

Chop shallot, cut fillets out of the grapefruits and mix it with the rest of the ingredients. Season with salt and pepper.


Rosa's Yummy Yums said...

Perfect pairing! That dish is mouthwatering!



Marianne said...

That looks absolutely delicious.

Related Posts with Thumbnails