Chèvre frais à la sauce de noix au jus de céleri (Goat cheese in walnut sauce with celery vinaigrette)

Page 179

Cuisine: French

(1 review)

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A nice combination of flavors and textures.

I used only parsley and a pinch of dried thyme, and I'm not sure that adding more herbs would improve the recipe, as there are plenty of flavors already.

Don't use too much garlic, it gets overpowering easily.

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