Goat’s cheese salad

Name: Goat’s cheese salad
Total time: 20 min
Ingredients: frisée lettuce ½ head, washed and root trimmed off; chicory 1 head, split into leaves; pecans 1 handful, toasted; goat’s cheese log about 100g, each cut into quarters; sourdough bread 2 slices, toasted and cut into 8 big croutons; bacon 4 rashers, chopped; olive oil; red wine vinegar or raspberry vinegar 2 tbsp

20 minutes
serves 2
Easy

Quick and easy but impressive goat's cheese and bacon salad that's ready in just 20 minutes. The pecans are a simple addition but give the salad a bit of extra crunch. Chicory is available all year round, but is best from January through to mid-March.

December 19, 2014 at 2:27 pm

Ingredients

frisée lettuce ½ head, washed and root trimmed off
chicory 1 head, split into leaves
pecans 1 handful, toasted
goat’s cheese log about 100g, each cut into quarters
sourdough bread 2 slices, toasted and cut into 8 big croutons
bacon 4 rashers, chopped
olive oil
red wine vinegar or raspberry vinegar 2 tbsp

Method

Step 1

Cut the frisée into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate. Sprinkle on the pecans. Divide the goat’s cheese between the croutons and grill briefly. Meanwhile, fry the bacon in 1 tbsp oil until very brown, add the vinegar to the pan and season. Spoon the bacon and dressing over the leaves and add croutons.