Grilled goat’s cheese with beetroot

150 g  goat’s cheese
liquid honey
small, even-sized pickled beetroots
Walnut vinaigrette
5 tbsp  walnut oil
2 tbsp  white Balsámico vinegar
salt and black pepper from a mill

Use a soft goat’s cheese with a white, downy surface, such as Riblaire or Sainte Maure. Cut the cheese into slices 1½ centimetres thick, pour a little honey over them and grill them in the oven until their surface is a beautiful golden colour. Mix the ingredients for the walnut vinaigrette together.
Cut the beetroots into thin slices and place them on a plate. Put the warm goat’s cheese on top and pour the vinaigrette over them.

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