
Goat’s cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- serves 2
Ingredients
- ½ head frisée lettuce, washed and root trimmed off
- 1 head chicory, split into leaves
- 1 handful pecans, toasted
- about 100g goat’s cheese log, each cut into quarters
- 2 slices sourdough bread, toasted and cut into 8 big croutons
- 4 rashers bacon, chopped
- olive oil
- 2 tbsp red wine vinegar or raspberry vinegar
Method
- STEP 1
Cut the frisée into manageable lengths and shred the chicory leaves, arranging on a flat plate or platter. Sprinkle on the pecans. Divide the goat’s cheese between the croutons on a small baking tray and grill briefly under a high heat.
- STEP 2
Meanwhile, fry the bacon in 1 tbsp oil until deeply golden. Add the vinegar to the pan – it will sizzle so carefully swirl/stir to combine and lightly season.
- STEP 3
Spoon the bacon and dressing over the leaves and add the croutons and goat’s cheese. Serve.