Salad with warm tomato and goat’s milk cheese

serves 2

  • 3 large rosa tomatoes, halved
  • 2 shallots, quartered
  • 30 ml olive oil
  • salt and freshly ground black pepper to taste
  • 45 ml parmesan, finely grated
  • 100 g fresh asparagus
  • 1 crottin goat’s milk cheese

Preheat your oven to 200 °C. Put tomatoes and shallots on a baking tray. Sprinkle with olive oil and season with salt and pepper. Sprinkle parmesan on the tomatoes only. Roast for 20 – 25 minutes. Submerge asparagus in boiling water for about 5 minutes. Drain. Cut crottin cheese into rounds. Arrange all the ingredients in a bowl or on a serving plate. Sprinkle some more olive oil over.