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Roasted Goats’ Cheese Salad with Toasted Hazelnuts and Blueberry Dressing
0This salad is the perfect summer starter – but can be served with fresh, crusty bread for a light lunch!
Recipe and Image Ocean Spray (www.oceanspray.co.uk)
Roasted Goats’ Cheese Salad with Toasted Hazelnuts and Blueberry DressingIngredients
- 250g goats’ cheese, sliced
- 4 -5 tbsp olive oil
- 2 baby gem lettuces, washed
- 100g mixed baby lettuce leaves, washed
- 50g hazelnuts, lightly toasted
- 4 tbsp Ocean Spray blueberry or blueberry light juice drink
- 1 tbsp walnut oil
- Salt and pepper
- 4 slices of sourdough bread
Method
- Pre heat oven to 200°C, fan oven 180°C, 400°F, gas mark 6
- Place the goats’ cheese on a baking tray. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.
- Shred the baby gems and mix with the salad leaves. Add half the hazelnuts to the leaves. Lightly crush the remaining hazelnuts with your fingers and set aside.
- Gently heat the Ocean Spray blueberry juice drink in a small pan until reduced by half. Cool slightly. Whisk together with the walnut oil and four tablespoons of olive oil. Add the crushed hazelnuts and season.
- Toast the bread until golden and rip into croutons.
- Drizzle a little of the blueberry dressing over the salad and toss together.
- To serve, arrange the dressed salad onto plates. Top with the goats’ cheese and sprinkle with the croutons. Spoon over the remaining blueberry dressing and serve.