Name: Grilled Goat’s Cheese Salad
Total time: 40 min
Yield: 2
Ingredients: 2 portions of log goat’s cheese with rind (around 100g/4oz each); 1 tsp thyme leaves; Salt and freshly ground black pepper; 1 tbsp honey, to drizzle; 2 tbsp extra virgin olive oil; 6 thick slices of baguette; 30g/1¼oz pecan nuts; For the maple and mustard dressing; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 tsp wholegrain mustard; 1 tbsp maple syrup; 3 tbsp extra virgin olive oil; For the salad; 2 cooked beetroot, cut into wedges; ½ red onion, peeled and thinly sliced; 2 large handfuls of mixed salad leaves (60g/2½oz); Large handful of spinach leaves (30g/1¼oz)

VMG Recipes