Mix the cranberries, cherries, mixed nuts, orange rind, sugar, flour and thyme together. Drizzle the goats cheeses with olive oil and roll them in the fruit and nut mixture. Bake for 10 minutes at 165C. Blanch the vegetables so they will be ready at the same time as the cheese, starting with the asparagus, then the broccoli, mangetout, and finally the spinach. When ready toss them in the oils and finish off with the balsamic vinegar. Season. Make a small mould in the centre of a plate with the vegetables, and top with the goats cheese. Serve immediately.
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|Serving Size: 1 Serving (6919g)|
|Recipe Makes: 1|
|Calories from Fat: 430 (2%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 0mg||0 %|
|Sodium 230.1mg||8 %|
|Potassium 1132.3mg||30 %|
|Total Carbohydrate 6617.8g||1946 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 6603.6g|
|Protein 14.6g||21 %|
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Calories per serving: 26052
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