Warm Goats Cheese Salad with Herb and Walnut Vinaigrette
|4.0 piecesWalnut Bread|
|200.0 gramGoat Cheese; Capricorn Somerset Goat's cheese|
|180.0 gramsContinental Salad|
|88.7 millilitersWalnut oil; French walnut oil|
|25.0 gramsWalnuts broken|
|1.0 cloveGarlic; crushed|
|10.0 gramsParsley; fresh flat-leaf parsley|
|10.0 gramBasil; fresh|
|44.4 mililitersWhite wine vinegar|
Warm Goats Cheese Salad with Herb and Walnut Vinaigrette Preparation
1. First make the dressing. Place all the ingredients for the dressing in a food processor or liquidiser and blend until well combined. Place in a small pan.
2. Toast the bread on 1 side under a preheated hot grill until lightly browned. Turn the slices over, place a round of goats cheese on top of each and return to the grill. Reduce the heat and cook for 2-3 minutes until the cheese bubbles, softens and starts to brown.
3. Warm the dressing over a medium heat for 1 minute or until just heated through, whisking occasionally.
4. Divide the salad leaves between 4 plates. Place the toast and cheese on top and drizzle with the warm dressing. Serve immediately.
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