Goat’s cheese salad

Name: Goat’s cheese salad
Total time: 15 min
Yield: serves 2
Ingredients: ½ head frisée lettuce, washed and root trimmed off; 1 head chicory, split into leaves; 1 handful pecans, toasted; about 100g goat’s cheese log, each cut into quarters; 2 slices sourdough bread, toasted and cut into 8 big croutons; 4 rashers bacon, chopped; olive oil; 2 tbsp red wine vinegar or raspberry vinegar

Preparation and cooking time
- Prep:10 mins
- Cook:5 mins
Easy
serves 2

Ingredients

½ head frisée lettuce, washed and root trimmed off
1 head chicory, split into leaves
1 handful pecans, toasted
about 100g goat’s cheese log, each cut into quarters
2 slices sourdough bread, toasted and cut into 8 big croutons
4 rashers bacon, chopped
olive oil
2 tbsp red wine vinegar or raspberry vinegar

Method

STEP 1
Cut the frisée into manageable lengths and shred the chicory leaves, arranging on a flat plate or platter. Sprinkle on the pecans. Divide the goat’s cheese between the croutons on a small baking tray and grill briefly under a high heat.
STEP 2
Meanwhile, fry the bacon in 1 tbsp oil until deeply golden. Add the vinegar to the pan – it will sizzle so carefully swirl/stir to combine and lightly season.
STEP 3
Spoon the bacon and dressing over the leaves and add the croutons and goat’s cheese. Serve.