Goat Cheese Mousse on Salad

(*) For four to six people as an entrée.

In a baking bowl, mash the fresh goat cheese [1] with a fork. Stir with the curd until smooth. Chop the chives and stir them in. Season with salt and pepper.

Soak the gelatine in enough cold water until it has collapsed. Squeeze well and melt in a small pan with the sherry at low temperature, then fold into the cream. Leave the goat cheese mousse to cool for at least 120 minutes.

For the leaf salad, rinse the arugula u. O dandelion and remove long stems if necessary. If using dandelion, clean it and cut in half. Remove coarse stem ends from the parsley and chervil.

Stir both mustards, vinegars, salt, pepper and olive oil to make a creamy sauce.

To serve, evenly arrange leaf lettuce and kitchen herbs decoratively on large plates and drizzle with sauce. From the cheese mousse, using two tablespoons dipped in warm water, make dumplings and arrange them on the lettuce. Serve immediately.

[1] For those who find goat cheese too flavorful: switch to the milder sheep cheeses or possibly to cheeses made from mixed goat, sheep and/or milk.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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