Manchego with Thyme

Cut the manchego into slices and turn it in flour to the other side. Mix the eggs with a little salt and add the parsley and thyme. Pull the cheese through the kitchen herb egg and turn it in the breadcrumbs to the other side.

Cut the grapes in half and remove the seeds. Clean the chicory, cut it in half and remove the stem. Then cut the white lower part into tender strips and mix with the grapes.

Mix vinegar, mustard and olive oil to make a salad dressing and season it with salt and pepper.

Roast the cheese in a frying pan with oil on both sides until golden brown and finish roasting in the oven at 180 °C for about 3 more minutes.

In the meantime, arrange the top yellow chicory leaves on the plates and drizzle with the salad dressing. Then add the grapes with the lettuce strips and a tiny bit of chives to the salad dressing form and marinate.

Arrange the grape salad on the chicory leaves and add the cheese.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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