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.