Goats Cheese, (There's lots of different kinds out there, try and avoid hard waxy varieties and soft 'logs', your looking for something with a bit of rind on the outside, soft outer cheese and a harder cheese in the middle, like a Bucheron)
2 Figs
Handful of Pine nuts / Walnuts
Bread, French baguette or ciabatta are good
Couple of handfuls of Mixed leaf salad. (Herb salad works really well, if you can get it, just chop a bit of fresh chive, coriander and parsley into your leaf)
Glug of Olive oil
Splash of Red Wine Vinegar
Spoon of Wholegrain Mustard
Spoon of Honey
Salt and Pepper
Serves: 2
Vegetarian: Yes
Cooking time: 20 mins
Level: Easy
PER MEAL | ||
---|---|---|
Calories | 278 | |
MED | Sugars | 12.64g |
MED | Fat | 22.6g |
MED | Saturates | 3.34g |
MED | Salt | 0.93g |
OK, your going to start by slicing up that bread into neat little circles/squares, making them nice and thin, no doorstops. (Usually your goats cheese is a circle so its kind of cool to maybe place your goats cheese on the bread and cut round so its all nice and uniform).
Place a bit of fig on the goats cheese, drizzle some honey over, bit of olive oil and pepper (if using onions/beetroot don't bother with honey)
Stick these back under the grill until the goats cheese is browned nicely and the fig and honey have melted in.
While your cheese and toast stacks are under the grill get a good frying pan and DRY fry a handful of pine nuts until they turn brown (you'll know when they are done as they will emit a really pleasant toasty smell. If you're using walnuts, you won't need to do this.)
Knock up a quick Vinaigrette- bit of red wine vinegar, oil, salt and pepper fundamentally, but you can add mustard, honey, lemon, thyme, dill tips, whatever you want.
So, when your pine nuts are toasted and the goats cheese grilled to perfection, get out a good sized plate and arrange your salad, sprinkle over the pine nuts and place your goats cheese toast stacks on the salad, drizzle over the Vinaigrette, a bit more honey and if you want, add a few more figs.
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