Inner values

I tried to recreate a dish here. Or actually a combination of two. One was a heated tomme de Rougement* drizzled with truffle oil I once had when skiing in Gstaad (even the mountain-top restaurants are a bit fancy there) and the other was the lukewarm lentil salad with baked goat cheese they serve at the restaurant Ringgenberg in Berne. I admit that visually, my concoction wasn't all that. When I took the picture, I wondered whether I should even write about this in the blog. But it tasted so finger-licking good that I decided to do a post anyway. After all, the inner values count, don't they?

Fried raw-milk tomme on lentil and rocket salad (serves 1)

• one raw milk tomme
• 1 tablespoon olive oil
• 1 teaspoon truffle oil
• 50g red lentils
• 1 handfull of rocket
• a little balsamic vinegar, olive oil, salt and pepper

Stir the balsamic vinegar, olive oil and salt and pepper together to make the dressing. Cook the lentils until soft, drain and mix with the dressing, reserving some for the rocket. Heat the olive oil in a frying pan and carefully fry the cheese from both sides. Watch it closely or otherwise - see picture. Arrange the rocket on a plate, drizzle with the remaining dressing and scatter the lentils over the rocket. Carefully place the hot cheese on the salad, sprinkle with the truffle oil and add a little more pepper if you like.

* Tomme de Rougement is a heavenly raw-milk cheese made in the fromagerie in Rougement, a small village near the famous skiing resort of Gstaad. You can of course use any other good-quality raw milk cheese. Be warned, though: the combination of the strong-tasting cheese with the truffle oil is very pungent and powerful. Not for the faint-hearted or rather faint-taste-busted.