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Warm goat’s cheese salad with a walnut and olive oil vinaigrette

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

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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Goat's cheese salad
Warm goat's cheese salad with a walnut and olive oil vinaigrette
Print Recipe
  • CourseSalads
Servings
2 servings
Cook Time
a few minutes
Servings
2 servings
Cook Time
a few minutes
Goat's cheese salad
Warm goat's cheese salad with a walnut and olive oil vinaigrette
Print Recipe
  • CourseSalads
Servings
2 servings
Cook Time
a few minutes
Servings
2 servings
Cook Time
a few minutes
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
  • walnut oil
  • olive oil
  • red wine vinegar
  • Dijon
  • sugar
Servings: servings
Instructions
  1. Wash the mixed salad leaves and spin them dry in a salad spinner. Place to one side.
  2. 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.
  3. 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.
  4. Place the salad leaves in a large bowl and toss well with most of the dressing.
  5. 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.
  6. Sprinkle with roughly chopped walnuts and serve immediately with a crusty baguette.
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Contributor

Paula Hedley
Member of the Foodie Translators FB group, translator of German-English with a focus on fashion & lifestyle texts, www.trendtranslations.de

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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