A - A NEWS PRESENTATION OUR PRODUCTS OUR RECIPES CONTACT US On the occasion of the end of the year celebrations, Easter or for special occasions, we offer products ... out + Join us on the google sphere 07/31/2013 Join us on the google sphere ... learn more Honeysuckle Cheese factory specializing for more than 30 years in the manufacture of goat cheese. We are located in Nontron, in Dordogne (24) in the heart of Périgord Vert. Our know-how is put to the benefit of taste and originality with a range of more than 100 fresh or matured goat cheeses suitable for both gourmets and gourmets eager for new sensations. © comevents Legal Notice Sitemap Our partners

A - A NEWS PRESENTATION OUR PRODUCTS OUR RECIPES CONTACT US Home › Our partners › Our partners Our partners CABECOU DU PERIGORD RENY PICOT FLAVORS OF PERIGORD ANICAP © comevents Legal Notice Sitemap Our partners

A - A NEWS PRESENTATION OUR PRODUCTS OUR RECIPES CONTACT US Home › Recipes › Recipe for warm goat cheese, parsnip and roasted beet salad Photo credits: Sopexa UK for ANICAP >> Back to the list Warm goat cheese, parsnip salad and roasted beets ENTRANCE Preparation: 10 to 15 min Level: Fairly easy For 4 people Ingredients: 4 Honeysuckle goat dung 2 large parsnips 8 mini beets 2 tablespoons of maple syrup and olive oil 2 sprigs of thyme Sea salt and pepper 200g of salad leaves (red chard, arugula, lamb's lettuce, curly lettuce ). Seasoning: 2 tablespoons of sherry vinegar 1 tablespoon of Dijon mustard, chervil and liquid honey Juice of 1/2 lemon 3 tablespoons of hazelnut oil The preparation : Preheat the oven to 200 ° C. Remove the stems from the mini beets, throw them in a pot of boiling water and boil them for 15 minutes until tender. Once cooked, cut them in half. Drain them well. Peel the parsnips and cut them into eighths from the bottom up. Take away the hard core of the parsnips. Place them on a baking dish with the cooked beets and cover everything with maple syrup, olive oil and thyme leaves. Season with sea salt and black pepper. Place in the oven and cook for 20 minutes until crispy on the sides. While the vegetables are cooking, prepare the seasoning by mixing the Dijon mustard, sherry vinegar, honey and lemon juice. Using a small whisk, slowly pour everything into the hazelnut oil until you obtain a thick and smooth sauce. Season with salt and pepper and add the fresh chervil. Arrange the goat dung on another baking dish and put it in the oven for 8 to 10 minutes to melt the middle of the cheese Mix the salad leaves with the roasted parsnips and beets. Season lightly before placing the salad on 4 plates then place the hot goat cheese next to the salad. Add a little of the remaining seasoning. © comevents Legal Notice Sitemap Our partners

A - A NEWS PRESENTATION OUR PRODUCTS OUR RECIPES CONTACT US Home ›Site map Sitemap HOMEPAGE FROMAGERIE HONEYSUCKLE NEWS PRESENTATION Presentation Manufacturing Nutritional qualities OUR PRODUCTS The Authentic Culinary Prestige Asphalt The Cabécou OUR RECIPES Appetizers Our Starters Main dishes The desserts CONTACT US LEGAL NOTICE SITEMAP OUR PARTNERS © comevents Legal Notice Sitemap Our partners