Grilled goat's cheese salad
INGREDIENTS
1 thin baguette cut into 12 thin slices
olive oil
salt
200g goats cheese
50g roasted walnuts
Salad
4 French shallots, peeled and halved
1 tablespoon olive oil
1 tablespoon water
2 teaspoons brown sugar
2 teaspoons red wine vinegar
4 rashers bacon, cut into batons
150g baby salad leaves
Vinaigrette
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
freshly ground black pepper
METHOD
Combine shallots, oil and water in a frying pan over medium high heat. Cover and cook 5 minutes or until softened. Stir through sugar and vinegar and cook a further 5 minutes or until caramelised; set aside to cool.
Preheat grill on high, place baguette slices onto a baking tray. Brush bread with oil and grill each side until golden and crisp. Remove and cool
Meanwhile, cook bacon in a frying pan over medium high heat until crisp. Remove and drain on paper towel. Combine with washed and spun salad leaves.
Whisk dressing ingredients and toss through salad. Divide salad amongst four large bowls.
Slice goat’s cheese into 1cm thick discs and place onto croutes. Finely chop half of the walnuts and sprinkle over the cheese. Return to the grill and cook for 3 minutes or until cheese has just begun to melt.
Place 3 goat’s cheese croutes onto each salad and sprinkle with any remaining walnuts. Serve immediately.
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