Goat’s-milk cheese salad with sweet vinegar and fennel sherbet

Serves 4 Preparation time 10 minutes Cooking time 20 minutes

You need

FOR THE SWEET VINEGAR • 150ml of good-quality

white-wine vinegar • 200g brown sugar

FOR THE FENNEL SHERBET • 120g icing sugar • 1½ teaspoons (7,5ml) citric acid • 1½ teaspoons bicarbonate of soda • 1 teaspoon (5ml) whole fennel seeds

FOR THE SALAD • 300g-350g goat’s-milk cheese – use at least 3 different kinds (we used chevin, crottin and a hard goat’s-milk cheese) • 1 small punnet of baby marrows, sliced

into ribbons • 1 small packet of French green beans • 4 black heirloom tomatoes, sliced • 150ml good-quality extra-virgin olive oil

This is how

Make the sweet vinegar Combine the vinegar and sugar in a saucepan and bring to boil. Turn down the heat and let it simmer until the sugar dissolves. Set aside to cool. Make the sherbet Combine all the ingredients in a blender, mix for a few minutes and then sift the sherbet before storing it in an airtight container. To serve Cut and arrange the cheese on a platter or divide it between four plates. Top with the sliced marrows, green beans and sliced tomato. Drizzle with the sweet vinegar and lots of olive oil. Sprinkle with fennel sherbet and serve immediately.

You could also add toasted walnuts to the salad and replace the olive oil with walnut oil.