Grilled goat's cheese salad
Submitted by peter on 27 February 2007 - 4:40pm.
tags: starter
I know it looks like there are a lot of steps here, but this really is very easy and quick. I love the mix of different flavors and textures.
Quantities given are for 2.
Ready
- 2 goat’s cheese rounds roughly ½” thick at room temperature
- 1 slice of cheap toasting bread
- A drizzle of good olive oil, lemon infused if you have
- 2 handfuls of mixed salad — I use a pre prepared bag of baby chard leaves, lambs lettuce and julienned beetroot
- A sweet chutney or a thick chilli jam — I use a beetroot chutney that blends perfectly with the salad
- Toasted sesame seeds and coarsely ground black pepper to finish
- Serve with plenty of crusty bread
For the dressing
- 1 part honey
- 1 part white wine vinegar
- 2 parts olive oil
- A good few drops of sesame oil
- Salt and pepper to taste
Set
- Jam jar or similar small container with a lid
- Toaster
- Grill (called a broiler in the US)
Go
- Mix the dressing in a jam jar and shake well.
- Heat the grill (broiler) to medium.
- Toast the slice of bread in a toaster.
- Cut off the crusts then slice horizontally through the centre to give two thin pieces toasted on one side, fluffy on the other.
- Place them toast side down on your grill rack.
- Drizzle with the oil to give a good covering.
- Lay the goat’s cheese on top of each slice and place under the grill until softened, but not melting away (about 5 minutes).
- Meanwhile, arrange the salad on the plates.
- When ready, transfer the cheeses to the plates.
- Spoon a dollop of chutney on to the cheeses then grind on the peppers and sprinkle the sesame seeds.
- Dress the salad and serve with the bread.
Re: Grilled goat's cheese salad
Submitted by advert on 8 January 2010 - 4:54am.
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