Goats’ cheese salad
A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice. Each serving contains 637kcal, 19g protein, 23g carbohydrate (of which 5.5g sugars), 51g fat (of which 13g saturates), 4g fibre and 1.8g salt.
Ingredients
- White wine vinegar15 ml
- Olive Oil45 ml
Instructions
6 steps- 1
In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside.
- 2
Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.
- 3
Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling.
- 4
Add the hazelnuts, bacon and salad leaves to the bowl.
- 5
Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.
- 6
Arrange on a plate and serve.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes