Braised chicory with goat's cheese and truffle oil
Starters for 4:
If the cut surfaces are browned well, salt and turn the chicory. Put the lid back on and brown the other side.
If the chicory has become soft everywhere, season with salt and a few drops of truffle oil in the pan (careful, first less and possibly later to admit more). Swirl the chicory and serve on plates.
Garnish with shavings of aromatic goat's cheese (I took old Ilsegaut from Biolandhof Dörmann) and spring onions . Grind some fresh pepper over it at the end.
The bitter note of the Chicory is pleasantly in the background and wonderfully complements the strong-sweet Schmorgeschmack (roasting aromas!) - Cheese and truffle flash in between again and again. Chicory, I love you.