zoom Goat’s cheese salad with raspberry & tarragon vinaigrette

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    Goat’s cheese salad with raspberry & tarragon vinaigrette

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    Goat’s cheese salad with raspberry & tarragon vinaigrette

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    100g crusty white bread (day-old is ideal), torn into bitesized pieces
    3 tbsp olive oil
    2 cloves garlic, crushed
    100g fine green beans, trimmed
    1 tbsp red wine vinegar
    ½ shallot, finely chopped
    1 tbsp chopped tarragon leaves
    ½ tsp honey
    75g raspberries
    95g pack lambs lettuce or rocket leaves
    100g round English goat’s cheese, thinly sliced 


    1. Preheat the oven to 180°C, gas mark 4. Toss the bread with 1 tbsp oil, the garlic and a pinch of salt. Scatter on a baking tray and bake
    for 10 minutes.

    2. Meanwhile, blanch the beans in a pan of boiling water for 2 minutes, then drain and rinse under cold water to cool. Set aside on kitchen paper.

    3. In a clean jar, combine the remaining 2 tbsp oil, vinegar, shallot, tarragon and honey with some seasoning. Lightly crush the raspberries with the back of a fork and add to the jar. Seal with a lid and shake together to combine.

    4. Divide the lettuce or rocket leaves between two plates. Scatter the croutons, beans and goat’s cheese on the top and spoon over the raspberry dressing to serve.

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    Cook’s tip
    One- or two-day-old bread is perfect for making croutons. If you don’t have any to hand, roast some walnuts or pecans and scatter those over the salad instead to add some crunch.


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