INGREDIENTS |
- 80g rocca
- 120g goat cheese, rolled in four circles
- 10g deep fried pine seeds
- 60g champignon de Paris cut into four
Dressing
- 32 ml Aceto balsamic vinegar
- 60 ml Zejd olive oil
- 12 ml maple syrup
- 8g salt
- Pinch of crushed black pepper
PREPARATION |
1. Mix the rocca and mushrooms with the dressing and place in the plate.
2. Sprinkle with the fried pine seeds, add the cheese and serve.
