This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

  • 1 min read

Ed's Goat's Cheese Salad

A pairing for our No. 1 English Bacchus. Recipe credit @eddmifflin

We're coming into salad season and this classic tangy goat's cheese and walnut combination won't disappoint. Ideal for a low maintenance, lazy weekend lunch. Serve with a glass of something light and fresh such as our No. 1 English Bacchus.

Ingredients (serves 2)

  • 100gwheel of goat's cheese
  • approx. 100gbistro salad leaves
  • 2 handfulscherry / vine tomatoes, halved
  • large handfulwalnuts
  • 2 thick slicesbread for croutons - anything slightly stale that needs using up will do
  • drizzlemaple syrup
  • generous lugextra virgin olive oil and balsamic vinegar for dressing


Slice the goat's cheese into two rounds and bake in a hot oven for around 10 minutes, until oozing.

Chop the bread into big chunks, toss in a little oil and sprinkle with salt. Add to the oven with the goat's cheese for around 8 minutes, or until crispy and golden.

Toss the walnuts in a little maple syrup and sea salt flakes. Pop them on a baking tray and toast in the oven along with the other ingredients. This should also take around 8 minutes.

Dress the salad leaves with olive oil and balsamic vinegar. Arrange on the plates along with the tomatoes and all other ingredients once they have finished cooking.

Serve with a generous glass of No. 1 English Bacchus.

Uncertain which wines to choose for your festive gatherings? The wine industry's most prestigious critics have spoken...
Our favourite kind of low-effort, maximum satisfaction meal for when proper cooking feels like a bit too much. Credit: Ed Mifflin.
  • 1 min read
Avoid the horrors of a pre-mixed mulled wine. Here are two methods from our Head of Wine Justin Howard-Sneyd that will guarantee you a decent drop.