Goats Cheese and Honey Salad

Goats Cheese and Honey Salad

Goats Cheese and Honey Salad
Want to be healthy and eat a salad but also be fatty at the same time. Throw a load of warm goats cheese into the mix my friend. Super simple and tasty recipe with a warm honey dressing. Knocked back with the baller sancerre from Daniel Chotard, you will be winning at life.
Serves 4

Ingredients

  • 50g pecans or walnuts roughly chopped.
  • 3 tbsp honey
  • 1 red onion thinly sliced
  • 2 tsp red wine vinegar
  • 1 tsp sugar
  • 2 garlic cloves finely chopped
  • 8 slices of french baguette
  • 2 tbsp olive oil
  • 250g goats cheese logs (You need 8 thick slices)
  • ½ tsp cracked black pepper
  • 100g salad leaves (Your choice amigo). We like a mix like spinach and rocket
  • Handful parsley
  • 100g chives finely chopped
  • Salt

Method

  1. Having sliced your onion, mix them with the chopped garlic in a jar preferably or a bowl if you don’t have a jar. 
  2. In a small pan over medium heat, heat your vinegar, sugar and 2 tbsp of salt.
  3. Stir until your sugar and salt dissolve. 
  4. Set aside and let cool.
  5. Pour over our onion and garlic.
  6. Making sure well covered if using the bowl. 
  7. Leave for 2 hours.
  8. Drain the onions while keeping the liquid to be used as dressing later with the warm honey.
  9. Take a pan and throw in yo nuts over a medium heat.
  10. Add 1 tbsp of honey and some salt.
  11. Let the honey heat and shake the pan around well.
  12. Cook for about 5 minutes until the nuts are nice and brown.
  13. Remove from pan.
  14. Set aside.
  15. Heat your grill.
  16. Brush one side of each baguette slice with olive oil.
  17. Grill the bread, oil side up for 2 minutes.
  18. Flip the bread and add the goats cheese slices to each piece of bread.
  19. Season with salt and pepper.
  20. Grill for 2 minutes or until the cheese is turning golden and visibly cooked.
  21. Heat the remaining honey in the pan until bubbling.
  22. Mix your salad leaves, pickled onion slices and nuts in a bowl and mix together.
  23. Toss with some of the reserved pickling juices and remaining oil.
  24. Divide between 4 plates.
  25. Put 2 crostini on each plate.
  26. Drizzle each with the warm honey.
  27. Sprinkle each plate with your chopped chives.
  28. Enjoy.