Finn-Erik Cooks: Asian Style Chèvre Chaud

Recipe below video

1 block of your favourite chèvre
1 Nashi pear
2 yellow beets
A nice portion of asparagus beans
Mint leaves
Chives
Cilantro
​A small block of fresh ginger
2 Star anise
​Vermouth (or white wine)
Dried coconut flakes
Sesame seeds
A handfull of walnuts
Chili powder
Liquid honey
Lime
​Soy Sauce

​Start out by peeling the Nashi pear and cut into blocks. Chop a good block of fresh ginger. Leave a side with skin, so you don't confuse it for a pear after.

Add a cup of Vermouth and a cup of water to a casserole. Throw in star anise, pich of chili powder and ginger. Stir in a tea spoon of liquid honey. Add the pear chunks and boil at medium heat for 15 minutes. 

​Dry roast walnuts and sesame seeds in a pan, using medium heat.

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!