Recipe below video
1 block of your favourite chèvre
1 Nashi pear
2 yellow beets
A nice portion of asparagus beans
A small block of fresh ginger
2 Star anise
Vermouth (or white wine)
Dried coconut flakes
A handfull of walnuts
Peel the beets and make thin slices using a mandolin cutter.
Make the dressing by adding a tea spoon of liquid honey, 1/2 dl soy sauce, a pinch of chili powder and juice of 1/2 a lime into a bowl. Mix.
Prepare mint leaves and chives.
Take the Nashi pear out of the casserole. Taste that it's juicy end tender. If not; cook some more :)
Cook the asparagus beans in salted water for 2 minutes. Drain water and splash olive oil and sprinkle them with flaky sea salt.
Chop the Chèvre block in two and cover in olive oil, salt & pepper. Fry in hot teflon pan on both sides. This goes quickly, so pay attention.
When all is done, plate the salad starting with the asparagus beans. Sprinkle with toasted sesame seeds. Use a lot. Build the salad with everything else and finish with the chèvre. Serve with nice bread and butter. Goes well with a light rosé wine. Enjoy!