Ingredients for 2 servings:
3 cm ginger bulb
4 stalks marjoram
2 tbsp white balsamic vinegar
Fleur de Sal d'Es Trenc Orange & Chilli
5 tbsp rapeseed oil
1 small romaine lettuce heart
150 g brown mushrooms
1 tbsp butter
200 g goat's cheese roll
2-3 beetroot tubers (cooked, vacuumed)
Prepare the romaine lettuce and cut into strips. Clean the mushrooms, rub them and halve or quarter them depending on their size.
Heat the butter and the remaining 1 tbsp oil in a frying pan. Fry the mushrooms in it over a high heat for about 5 minutes. Season with orange & chilli salt. Remove and set aside. Wipe out the pan with a kitchen towel. Cut the goat's cheese into thicker slices and fry in the clean pan for 2-3 minutes per side.
Cut the beetroot into wafer-thin slices and scale a dinner plate or platter with them. Place the lettuce strips and fried mushrooms in the middle. Finally, place the warm goat's cheese rolls on top and drizzle the salad with the dressing. Sprinkle the cheese with Fleur de Sal d'Es Trenc Orange & Chilli.
Preparation time approx. 25 minutes
Per serving approx. 683 kcal, protein: 20 g, fat: 58 g, carbohydrates: 16 g