RECIPE: Crudite Vegetables with Goat’s Cheese Vinaigrette
1 yellow capsicum
1 red capsicum
1 beetroot, steamed
2 large tomatoes
1 serving of mustard vinaigrette
400g soft goat’s cheese.
For the mustard vinaigrette:
4 tbsp white wine vinegar
4 tbsp mustard
4 tbsp extra virgin olive oil
The juice of ½ a lemon juice
Salt and pepper to taste
1 Prepare the mustard vinaigrette by pouring the vinegar into a bowl.
2 Add a pinch of salt, stirring well with a spoon.
3 Add the lemon juice, olive oil and lots of black pepper.
4 Whisk all the ingredients together and then add the mustard, stirring until fully incorporated and a creamy dressing achieved. Set aside.
5 Wash the vegetables, and then peel and cut into strips about 5mm thick.
6 Place them in a dish with the aid of a pastry ring, following the order of the colours.
7 Spread a thin layer of creamy soft cheese between each layer and then pour the over the mustard vinaigrette