Warm Honeyed Goats Cheese Salad
It is an absolute classic of a salad that you are 100% guaranteed to find on just about any French Bistro menu. Salty bacon, creamy, caramelised goat's cheese, and bitter leaves brought together with this classic Dijon dressing. The honey on the goats' cheese is a winner. A warm salad that will make the perfectly light mid-week meal or decadent starter for any special occasion.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the grill to 180°C. Line a tray with foil (to save on the washing up). Slice the goats cheese log into 6 x 3-4cm pieces and place onto the lined tray. Drizzle with a little honey and olive oil and season with black pepper.
Step 2
Make the dressing for the salad by combining the Dijon mustard, runny honey, red wine vinegar and extra virgin olive oil. The best and quickest way to do this is by popping all the ingredients into a small jar and giving it a good shake until the dressing has thickened, alternatively, you can use a whisk. Season to taste with salt and pepper. Add a little more honey if you prefer a sweeter dressing or a little more vinegar if you like your dressing a little more acidic. Leave to one side.
Step 3
Prepare the chicory by gently separating the leaves and slicing the core when the leaves get too little and tight to separate. Place into a large bowl. Slice the pears and add to the bowl wth the endive.
Step 4
Pop a frying pan onto the stove and once hot, add the lardons. Fry for 6-8 minutes until golden, then add thyme leaves and croutons if using. Stir well and turn off the heat.
Step 5
Place the sliced goats cheese under the hot grill and cook for 2-3 minutes until golden and bubbling. You don't want them collapsing, but they should be warm and caramelised on top.
Step 6
Tip the cooked lardons and croutons onto the bowl with the endive and pears and pour over the dressing. Mix well and portion between your serving plates or bowls. Use a metal fish slice or spatula to place the warm goats cheese onto each salad (3 per person). Drizzle with a little more honey (if you like!).
- Ingredients
- Based on 4 servings
-
130g Smoked Lardons, or smoked bacon, diced 1x Oakpark Smoked Lean Bacon Lardons 130g -
300g Goat Cheese Log, each log cut into 6 thick slices 2x Chavroux La Buche Goats Cheese 150g -
50g Croutons 1x Sainsbury's Black Pepper Croutons, Be Good To Yourself 100g -
4 heads Chicory, leaves separated 2x Sainsbury's White Chicory 250g -
1.5 tbsp Runny Honey, plus extra for drizzling 1x Sainsbury's Runny Honey 340g -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
1 tsp Thyme, dried or fresh 1x Sainsbury's Bunched Thyme 20g -
2 Pear, cored and sliced 2x Sainsbury's Conference Pear Single -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g