Salad with grilled goat’s cheese
A salad of lamb’s lettuce and rocket with grilled goat’s cheese on baguette, orange segments and roasted hazelnuts, finished with a honey and lime dressing.
- Serves 4
Method
Preparation
Slice the baguette 1 cm thick. Slice the goat’s cheese 1 cm thick and place it on the bread.
Wash and dry the salad leaves and gently mix with the shallot.
Cut the chives into 2 cm pieces; set a few whole chives aside to garnish. Mix the rest through the salad.
Blend the honey, lime juice, mustard, olive oil and balsamic vinegar with the stick blender into a dressing. Season with salt, pepper and sugar.
Cut the orange into segments without the membrane.
To serve
Set out the plates. Place a little salad in the centre and arrange the orange around it.
Grill the goat’s cheese until golden.
Drizzle the salad with dressing and divide the grilled goat’s cheese on top.
Spoon a little more dressing around the salad and garnish with the whole chives and roasted hazelnuts.
Serve straight away, while still warm.
Equipment
Knife, chopping board, salad spinner, stick blender, baking tray, grill or oven
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