Goats’ Cheese Salad
This recipe combines the rich flavors of crispy bacon, golden-brown and bubbling goat's cheese, and toasted hazelnuts with a zesty tarragon vinaigrette. Perfect for a delicious and satisfying meal or appetizer.
— Constant Cookbook
Ingredients
- ½ red onion
- 3-4 sprigs tarragon
- 1 tbsp good-quality white wine vinegar
- 3 tbsp extra virgin olive oil
- , for frying vegetable oil
- 6 rashers streaky bacon
- 2 slices good-quality sourdough bread
- 2 portions goats’ cheese (either individual crottins or slices from a larger log)
- 1 handful toasted hazelnuts
- 200g/7oz good-quality mixed salad leaves
- and freshly ground saltblack pepper
Instructions
- In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside.
- Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.
- Heat the grill to high. Toast the bread on both sides and grill the goatsâ cheese until golden-brown and bubbling.
- Add the hazelnuts, bacon and salad leaves to the bowl.
- Place the goatsâ cheese on the toast and toss the salad making sure it is well coated with dressing.
- Arrange on a plate and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 637kcal
- Carbohydrate Content: 23g
- Fat Content: 51g
- Fiber Content: 4g
- Protein Content: 19g
- Saturated Fat Content: 13g
- Sugar Content: 5.5g
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