Warm goat's cheese and pine nut salad
Average rating:
The tangy tastes of goat's cheese and balsamic vinegar make this a memorable salad
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Cooking time: 10 mins
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Serves: 6
Ingredients
For a tasty alternative, top the cheese with fruit chutney instead of the garlic dressing.
- 90ml (6tbsp) olive oil
- 45ml (3tbsp) balsamic vinegar
- 1 garlic clove, peeled and crushed
- 2 x 100g goats' cheese with rind
- 6 thick slices granary baguette
- 140g bag rocket, spinach and watercress salad
- 30ml (2tbsp) pine nuts, toasted
- 175g (6oz) sunblush tomatoes, well-drained and chopped
Method
- Preheat the grill to medium. Whisk 45ml (3tbsp) of the olive oil with the balsamic vinegar and garlic. Season with salt and freshly ground black pepper. Set aside. Brush the slices of bread on both sides with remaining oil. Grill on one side until lightly toasted.
- Turn the bread slices over. Cut each goats' cheese into three slices. Place a slice of cheese on each slice of bread. Grill until the bread is toasted and the cheese has begun to melt. Transfer to serving plates. Scatter the salad leaves, pine nuts and sunblush tomatoes around them. Give the dressing a final whisk and drizzle over the top. Serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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