- 80g rocca
- 120g goat cheese, rolled in four circles
- 10g deep fried pine seeds
- 60g champignon de Paris cut into four
- 32 ml Aceto balsamic vinegar
- 60 ml Zejd olive oil
- 12 ml maple syrup
- 8g salt
- Pinch of crushed black pepper
1. Mix the rocca and mushrooms with the dressing and place in the plate.
2. Sprinkle with the fried pine seeds, add the cheese and serve.