This delicious salad makes a really simple, yet sophisticated starter or light lunch, ideal for the summer and al fresco dining.
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Ingredients
- 2 large slices goat's cheese approx. 2.5 cm thick, with the rind on, cut from a log (preferably from a cheese counter/deli)
- mixed green salad leaves (lettuce, romaine, baby spinach, endive, cos etc.)
- honey
- walnuts
- crusty baguette to serve
- Pear/apple slices, figs (optional extras)
Dressing
Servings: servings
Instructions
- Wash the mixed salad leaves and spin them dry in a salad spinner. Place to one side.
- Prepare the vinaigrette dressing by adding 2-3 tablespoons of walnut oil, 1-2 tablespoons of red wine vinegar and 2-3 tablespoons of very good quality olive oil to a bowl. Season with a pinch of salt and freshly ground black pepper. Add half a teaspoon of Dijon mustard and a sprinkle of sugar to sweeten. Mix together and add more oil/vinegar/seasoning to taste.
- Arrange the goat’s cheese slices on an oven tray, drizzle with honey and warm in the oven at 180 degrees Celsius for a few minutes, until they start melting slightly.
- Place the salad leaves in a large bowl and toss well with most of the dressing.
- Arrange the salad in two bowls or on two deep plates and gently place the goat’s cheese rounds on the top, adding the rest of the dressing.
- Sprinkle with roughly chopped walnuts and serve immediately with a crusty baguette.
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