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Warm goat’s cheese, chicory and red pear salad with ciabatta toasts
Serves 4 Starters and mains
Ingredients
- 1 mini ciabatta loaf, thinly sliced
- 1tsp Dijon mustard
- pinch caster sugar
- 1tbsp white balsamic vinegar
- 1tbsp extra virgin olive oil
- 2tbsp olive oil, plus 1tsp for the cheese
- 2 x 150g Kidderton Ash goat’s cheese logs
- 2 just-ripe Red William pears
- 2 small red and 2 small yellow chicory
- 75g watercress leaves
- 50g red vein sorrel leaves
- assorted micro leaves
Method
Preheat the grill to high and set the rack 15cm from the heat. Grill the thinly sliced ciabatta until pale golden and set aside. Make a dressing with the mustard, sugar and vinegar shaken together in a screw-topped jar; add the extra virgin olive oil and the olive oil and shake the jar to emulsify.
Cut each goat’s cheese log into 6 slices and lay on a flat, foil-lined tray, grind over a little black pepper and spoon over 1tsp olive oil. Grill them on one side for around 4 minutes until golden.
Slice the pears into 8-12 wedges off the core. Slice the chicory into 2cm slices across and keep in rosette shapes, if you can. Arrange the watercress, sorrel and micro leaves on serving plates and add the pears, chicory and goat’s cheese slices. Spoon over some dressing and serve with the ciabatta toasts.
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