Pear Chevre Chaud with roots julienne.

A delicious lunch that is also suitable as a starter.

(1 serving)

Ingredients: 50 g goat cheese (max 50+) 1/2 pear 50 g parsnip 50 g celeriac 50 g carrot 2 tbsp flat leaf parsley, chopped

Vinaigrette: 2 tsp. mustard 15 g olive oil 2 tbsp white vinegar 1 garlic clove A few drops of EASIS Perfect Sød Salt and pepper

Instructions: Slice the pear and the cheese and place the cheese on the pear slices. Place them on baking paper on a baking sheet and bake them in the oven preheated to 200 until the cheese is golden.

Cut the vegetables into long thin strips, preferably with a julienne. Mix the vegetables with parsley.

Mix mustard, oil, vinegar, garlic, sweetener, salt and pepper in a glass and shake the vinaigrette well into a thick, creamy dressing. Pour over the vegetables and place the pear-cheese slices on the veggies julienne.

Serve immediately.

Tip: If you do not have the time to bake the cheese and pear, you can also 'just' cut them into small pieces and use them in the salad unprepared.