Plum salad with goat cheese and spiced hazelnuts

Step 1/3

• 50 g hazelnuts
• ½ tbsp olive oil
• ¼ tsp ground cinnamon
• ½ tsp smoked paprika powder
• 1 tsp honey
• salt

• frying pan

Roughly chop hazelnuts. Toast in pan with oil for approx 2–3 min until fragrant. Add cinnamon, smoked paprika powder, some honey, and pinch of salt; toss briefly. Set aside and let cool.

Step 2/3

• 6 plums
• 1 shallot
• 5 g thyme
• ½ clove garlic
• 1 tsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• pepper

• knife
• cutting board
• grater
• bowl

Stone plums and cut into wedges. Slice shallot into fine rings. Pluck thyme leaves. For dressing, finely grate garlic and mix with lemon juice, red wine vinegar, grainy Dijon mustard, remaining honey, and olive oil. Season with salt and pepper to taste. Mix plums with dressing and let sit for approx 5 min.

Step 3/3

• 50 g lamb's lettuce
• 100 g soft goat cheese

Arrange lamb's lettuce on plates or large serving platter. Distribute marinated plums and shallots with dressing on top. Slice goat cheese roll or tear into rough pieces and place on top with seasoned hazelnuts. Sprinkle with fresh thyme and serve.

Enjoy your meal!