A classic French salad using a luscious rind-on goat’s cheese, fat juicy blackberries and toasted hazelnuts.
Serves: 2
INGREDIENTS
4 slices baguette, cut 1cm thick on the diagonal
olive oil for brushing
200 grams rind-on goat’s cheese, cut into 8 slices (I used Cranky Goat ‘The Lynton’)
Dressing
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon honey
sea salt and ground pepper
Salad
large handful wild rocket leaves
1 punnet blackberries
1/3 cup hazelnuts, roasted, skins rubbed off, roughly chopped
METHOD
Preheat the grill to its highest setting.
Brush the bread with a little olive oil and place on a baking tray. Toast one side until lightly golden. Turn over, top with the cheese then grill until lightly golden and molten.
Dressing: Whisk the oil, balsamic, garlic, mustard and honey in a small bowl and season with salt and pepper.
To serve: Divide the rocket between plates and top with the warm cheese toasts. Scatter over the blackberries and hazelnuts then drizzle with some of the dressing. Season with salt and pepper and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!