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Goat’s cheese salad with raspberry & tarragon vinaigrette
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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
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.
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.
Typical values per serving:
This recipe was first published in June 2019.