Ingredients
- Serves 4
- For the salad For the dressing:
- 4 tsp of Dijon mustard
- 12 slices of baguette (with seeds)
- 2 Tbsp of extra virgin olive oil 4 tsp of light honey
- 4 Tbsp plum jelly pinch of sea salt
- 200 g of goat's cheese brie 2 tsp of white wine vinegar
- 300g rocket leaves 3 Tbsp of extra virgin olive oil
- 100g cherry tomatoes
- 2 peaches cut into small wedges
- 30g freshly toasted walnuts
GOATS CHEESE SALAD
Method
- Combine all ingredients of the dressing in a little bowl and whisk till you get a smooth emulsion
- The white wine vinegar can be substituted with lemon juice
- Set aside
- Layer the bread slices (about 1cm thick) on a baking tray
- Slightly brush each slice with olive oil
- Spread some plum jelly over the slices (it should be around 2 mm thick)
- Cover the jam with cheese slices
- Just before plating up, add the salad leaves, tomatoes, peaches and walnuts, drizzle with the dressing and toss gently
- Either place all the salad together on a large platter or you can plate it individually
- Bake the toasts in the oven preheated to 180C for 5 minutes (the cheese should start melting a little)
- Take out of the oven and place on top of the salad
- Serve immediately
Comments
This delicious salad reminds me of France, but with the addition of our local market products we can do our own version. Get creative!
Thanks to Wairuna Organics – rocket, Whitestone Cheese – goats Brie, Waikouaiti Gardens – cherry tomatoes, and Harwarden Organics – peaches for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
