Summer Recipe: Goat’s Cheese Salad with Raspberry Dressing
Lewis from our kitchen team has shared his new summer creation – a lip-smackingly good goat’s cheese salad with toasted hazelnuts and a tangy raspberry dressing. Crack open the Pinot and give it a whirl – we promise you won’t be disappointed.
1 wedge / wheel of goat’s cheese
1 small shallot
Bowl of mixed salad leaves
Handful of white grapes
10 or so fresh raspberries (depending on how sweet you’d like it)
Handful of toasted hazelnuts
For the raspberry dressing:
1 tbsp raspberry vinegar
3 tbsp olive oil
Handful of fresh raspberries
Lewis says: “This is a very simple recipe. The important thing is to prepare all the ingredients first. All that needs to be cooked is the goat’s cheese itself.”
Using a hot knife, slice through the goat’s cheese. Place it on an oven tray, and season with salt and pepper. Rub the cheese with a clove of garlic and a big dribble of olive oil, then leave to one side.
Wash and drain the salad leaves. Any leaves will work for this recipe – even ones picked from your own garden.
Toast and crush hazelnuts, fry the shallots in a little oil, and thinly slice your seedless grapes. Mix the grapes, raspberries, nuts and cooling shallots with the salad leaves.
For the dressing, mix your raspberry vinegar, raspberries and olive oil with a hearty pinch of salt and pepper. Blend all the ingredients in a small hand blender until smooth and silky in texture.
To finish, preheat the grill (or oven if you don’t have a grill.) A high tempearature is needed to cook the goat’s cheese for 2-3 minutes, but don’t overcook as the cheese will become too soft and hard to handle.
To serve, add the dressing to the salad ingredients, place in a bowl and add the goat’s cheese on top. And grab your bread knife – a toasted slice of ciabatta goes perfectly with this summer salad.