Goats Cheese With Cabbage
|Shredded cabbage||1⁄2 Pound|
|Dijon mustard||1 Teaspoon|
|Walnut oil||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Goats cheese||1 (Chevre)|
|Dried thyme||1⁄4 Teaspoon|
Pour 1 cup (250 ml/8 fl oz) of water into the lower compartment of a microwave steamer.
Put in the microwave oven and heat on HIGH for 3 minutes.
Put the cabbage in the perforated upper section of the steamer.
Cover and microwave on HIGH for 6 minutes.
Mix together the mustard, sugar and vinegar.
Add salt and pepper to taste.
Gradually add the walnut oil, olive oil and peanut oil, beating constantly with a fork.
Set two whole walnuts aside and chop the rest with a large knife.
When the cabbage is ready, put in a bowl, add the chopped walnuts and pour the vinaigrette sauce over.
Leave to cool, then chill in the refrigerator for 30 minutes.
About 2 minutes before serving, cut the goat's cheese (chevre) into two equal slices and place them on a dish.
Add pepper and sprinkle with thyme.
Melt in the microwave oven on HIGH for 1 minute or slightly longer, depending upon the size of the cheese.
Divide the cabbage salad between two plates.
Put a half cheese in the middle of each.