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Warm goat’s cheese salad with an apple vinaigrette


One of my favourite cheeses, after a nice mature cheddar, is chèvre – better known as goat cheese. Is has a lovely sharp taste yet soft and creamy. I particularly love it sliced, on toast, along with walnuts and drizzled in honey. Wonderful.

Goat cheese is also great in salads and in this recipe, it’s a lovely starter or as a lunch time treat. It comes from Gordon Ramsay and was feature in his Cook-along series.

Another thing that attracts me to this recipe is the vinaigrette, very simple but quite different by using grated apple.

What you will need to make Warm goat’s cheese salad with an apple vinaigrette

  • 4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik
  • Few sprigs of thyme
  • 2 baby gem lettuces, washed
  • 40g lamb’s lettuce, washed
  • 50g walnut halves
  • 4 slices of white bread
  • Olive oil
  • Salt
  • Black pepper

For the vinaigrette

  • ½ lemon, juice only
  • 1 tbsp walnut oil
  • ½ apple, such as Granny Smith or Bramley, grated

Putting it all together

1. Pre heat oven to 200°C/gas 6.

2. Place the goat’s cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.

3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.

4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix.

5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.

6. Drizzle a little vinaigrette over the salad and toss together.

7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef’s ring to cut the toast into 4 round croutons.

8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat’s cheese. Spoon over the remaining vinaigrette and serve.

The full recipe can be found on the Channel 4 website 4Food.

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