Honey-roasted goat’s cheese on baby greens

Honey-roasted goat’s cheese on baby greens

By
From
Under the Walnut Tree
Makes
as a suggestion for 4
Photographer
Fanny Bergenström

Use nice, tender baby lettuce leaves for this salad, with perfectly fresh walnuts and a really tasty soft goat’s cheese. Sometimes we add a couple of pear slices too, or fresh figs in halves.

Ingredients

Quantity Ingredient
250g mixed baby lettuce leaves
Our vinaigrette
a handful walnuts
350g soft goat’s cheese in 4 thick slices
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
or 1 teaspoon dried thyme
2-3 teaspoons honey

Method

  1. Rinse and carefully pick through the lettuce leaves, then gently pat dry or spin them in a salad spinner. Prepare the vinaigrette about 15 minutes in advance, to let the flavours develop. Chop the walnuts roughly.
  2. Preheat the oven to 250°C. Place the goat’s cheese slices on a baking tray lined with non-stick baking paper. Drizzle with the olive oil and sprinkle with the thyme. Drizzle the honey over the top. Bake for 4-5 minutes.
  3. Meanwhile, tip the lettuce leaves into a bowl, pour the vinaigrette on top and toss gently to coat the leaves. Arrange the lettuce on individual plates. Place the warm goat’s cheese on top, scatter with the walnuts and serve right away.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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