FR – A perfect summer recipe featuring this persimmon, rocket, hazelnut and warm goat’s cheese carpaccio, shared by our health partner Maud Simonelli from Equilibre et Vous in Uzès.
Serves 4
Preparation: 10 minutes under the grill.
Ingredients: 3 persimmons, a few rocket leaves, 1 tablespoon of crushed hazelnuts, 4 goat’s cheese, 1 tablespoon of olive oil, a few sprigs of thyme.
Wash and finely slice the persimmons using a mandoline.
Rinse the rocket
Arrange the persimmon slices on the plates, add a few rocket leaves
Preheat the grill to a medium heat. Place the goat’s cheese on a baking tray lined with baking paper. Drizzle with a little olive oil, sprinkle with fresh thyme. Season with pepper. Place under the oven grill for about 3 to 5 minutes, until they start to melt.
Dressing
Place the warm goat’s cheese on top of the carpaccio and sprinkle with crushed hazelnuts just before serving.
Bon appétit!
Un grand merci à Maud Simonelli pour sa collaboration à la rubrique Recettes du blog.