If you’ve ever been to France you’ll have seen this salad gracing any good bistro’s menu, especially in the Alps and the Loire Valley where they make an abundance of Chevré – goats cheese to us British! This is such a simple salad but the mix of salty bacon lardons, creamy goats cheese, crunchy salad and acidic dressing make it unbelievably delicious. It’s also healthy-ish!
Suggested wine pairing
Vouvray Chateau Moncontour
INGREDIENTS – serves 2
2 wheels of goats cheese
2 little gem lettuces
A pack of bacon lardons
200g tomatoes
5 spring onions
A handful of walnuts
French bread
For the dressing
1 teaspoon Dijon mustard
2 tablespoons apple cyder vinegar
2 tablespoons olive oil
A couple of pinches of salt
METHOD
1.
Switch on the grill to 180C.
2.
Heat a non-stick wide based pan and add the bacon lardons. Allow to slowly cook, stirring occasionally. You want these to turn nice and crispy. No need to use oil as the lardons will release their own fat.
3.
Slice your french bed into two rectangular pieces. Place the goats cheese wheels on top. Place on a baking tray and place under the grill for 10-12 minutes. Keep an eye on them – you want the cheese to melt slightly and brown on top but the toast not to burn!
4.
Chop the ends of the little gem lettuces off, break the leaves apart, give them a wash and arrange in a salad bowl.
5.
Chop your tomatoes into bite size pieces. Add to the salad.
6.
Slice the spring onions and add to the salad bowl.
7.
After the goats cheese has been in for 5minutes, add your walnuts to the baking try so they are nicely toasted when the cheese is done.
8.
Make the dressing. Use an empty jar or a mug to mix. Add the teaspoon of dijon mustard, the two tablespoons of cyder vinegar and olive oil and a couple of pinches of salt. Shake if using a jar with a lid or give a good stir if using a mug. Taste. If too acidic add a little more oil, if too flabby, add a little more cyder vinegar.
9.
The lardons should be nice and crispy now. Pour them on to the salad. Drizzle the dressing over and give everything a good mix.
10.
Take the goats cheese and walnuts out the grill. Sprinkle the walnuts on top of the salad then place the goats cheese and french bread on top. Drizzle with a little more dressing or olive oil.
11.
Serve with a nice chilled glass of our WHITE. RICH. GREAT. Vouvray Chateau Moncontour. Delicious!