This warm salad of roasted goat's cheese served on a bed of salty bacon and peppery leaves has a dressing flavoured with garlic and wholegrain mustard and is guaranteed to sharpen the appetite.
ingredients
serves: 4
1/2 pound smoked back bacon
1 tablespoon vegetable oil
2 small, round, soft goat's cheeses, about 3 1/2 ounce each
2 cups rocket or watercress
for the dressing:
1 clove garlic
1 teaspoon wholegrain mustard
2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
Salt and black pepper
method
1. Preheat the oven to 240°C (475°F). Derind and dice the bacon. Heat the oil and fry the bacon until crisp then drain it on kitchen paper.
2. To make the dressing, peel the garlic, crush it into a small bowl, then whisk in the mustard, vinegar and extra virgin olive oil. Season to taste with salt and pepper.
3. Line a baking sheet with baking paper. Cut the goat's cheeses in half horizontally and lay the rounds on the paper. Bake for 5 minutes or until they begin to melt and turn a toasty brown on top.
4. Meanwhile, trim, rinse and dry the rocket or watercress and put it into a mixing bowl with the bacon. Pour the dressing over and toss lightly, then arrange in circles on individual plates.
5. Remove the cheese from the oven, place one round in the centre of each salad and serve immediately
more information
For a vegetarian version, use toasted pine kernels or almonds instead of the bacon.
