Wednesday, 20 October 2010

Thyme scented warm goat cheese salad

Thyme Scented warm goat cheese and honey salad with spinach and a walnut and grapefruit glaze


This is a typical autumn salad that warms the heart and tummy. If you don't feel like grapefruit and walnut in the salad, which is delicious, you can make it with honey glazed figs and toasted pecans, toasted beet root and walnuts, pear... a combination of any sweet or sour fruit or vegetable with earthy nuts is a marriage from heaven with goat cheese. 

Serves 2

100g soft goats cheese
3 tbsp honey
300g spinach salad leaves, washed
1 grapefruit
50g walnuts, roasted
6 slices of baguette
a small bunch of thyme, leaves picked

Dressing:
4 tbsp olive oil
2 tbsp walnut oil
1 tsp dijon mustard
2 tbsp grapefruit juice
1 tsp honey
1/2 garlic clove, crushed
1 tsp cream
salt and pepper

1. Preheat the oven to 180C
2. Peel the grapefruit and cut out the segments with a knife.


3. Place the soft goat cheese in a bowl and stir in 1/2 of the honey. Spread it out on the baguette slices. 
4. Place them on a trey and sprinkle some thyme leaves on top of the cheese spread and drizzle with the rest of the honey. 
(trick: to avoid scrubbing the trey after, cover it with some kitchen foil and place the toasties on top)
5. Bake in the oven for 10-15 min until golden. 
6. In the meantime make the dressing by putting the mustard and honey in a bowl. Add the pressed garlic and season with salt and pepper. Whisk in the grapefruit juice. 
7. Whisk in the olive oil, a little at the time. Your dressing should start thickening up. Add the walnut olive oil at the end, still whisking. You should end up with a glossy glaze. Add a dash of cream at the very end. 
8. Place the spinach, walnuts and grapefruit segments in a large bowl. Mix delicately with your hands not to break or bruise the leaves. 
9. Serve in a large bowl, place the toasties on top and drizzle with some dressing. 

Trick:

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