Recipe - Hazelnut Custards

Ingredients
4 Crottini goat cheese; halved
4 tablespoon Ground hazelnuts
4 tablespoon Hazelnut oil
2 small Cooked beetroot; ( cut or sliced up )
1 Ripe pear; (peeled and cut
into
; wedges)
4 Spring onions
1 small Selection of salad leaves
150 g Parmesan Reggiano

FOR THE DRESSING
1 teaspoon Raspberry vinegar
2 tablespoon Red wine vinegar
6 tablespoon Hazelnut oil
1 tablespoon Dijon mustard
1 pn Sugar

Pass the cheese through the hazelnut oil, then pass through the ground
hazelnut. Place on a baking sheet, ready to grill.

Dust the parmesan over a baking sheet to form a rough 3 inch circle.
Prepare 8. Bake for 3 minutes until golden, remove and cool.

Blend the ingredients for the dressing together. Mix the cut or sliced up beetroot
and pear with the dressing, add the spring onions and salad leaves and
dress on serving plates. Grill the cheese unitl golden in colour about 34
minutes.

Place the cheeses on the salad leaves, garnish with the parmesan biscuits
and serve.

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