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Recipe

Toasted goat’s cheese with grapes, pecans and summer greens

Zingy sherry dressing over a simple salad with tender, delicious semi-aged goat's cheese toasts.

Mar 31, 2015 1:00pm
  • 25 mins preparation
  • Serves 4
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Ingredients

Dressing
  • 2 tablespoon sherry vinegar
  • 4 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
Cheese toast
  • 150 gram semi-aged goat's cheese
  • 12 slice baguette
Salad
  • 200 gram salad leaves (i used red leaf lettuce, baby spinach and watercress)
  • 1 cup green or red grapes, halved
  • 1/3 cup pecans, lightly toasted (see note)

Method

Dressing
  • 1
    Preheat oven grill. Combine all the dressing ingredients in a small lidded container, shake well and set aside.
Cheese toast
  • 2
    Slice cheese into thinnish slices and arrange on baguette slices. Place on a baking sheet and set aside.
  • 3
    Grill the cheese-topped bread until the bread is lightly toasted around the edges and the cheese is golden brown. Place on the salad (method below) and drizzle with a little more dressing. Serve while the cheese is still warm.
Salad
  • 4
    Put leaves in a large bowl and dress lightly with dressing, mixing it gently through the leaves with your hands. Pile onto a platter or serving plates. Scatter on the grapes and pecans.

Notes

To lightly toast raw pecans, place on an oven tray and cook in the oven for 7–10 minutes at 180°C. Set the timer so you don’t forget them!

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