Yield: 2 servings
Time: 20 minutes
Ingredients:
150 g goat's cheese log, with rind (this helps hold the shape when grilling)
1 tbsp extra virgin olive oil
1/2 tbsp white wine vinegar
1/4 tsp hot honey, plus a drizzle to serve
2 handfuls of baby leaf or herb salad
big handful of red grapes, halved
small handful of roasted pecans or walnuts, broken in half
2 pinches of pink peppercorns, gently crushed
Instructions:
Cut the goat's cheese into 6 small discs and put on a baking tray.
Whisk together the oil, vinegar and 1/4 tsp of the honey, then toss with the salad, grapes and pecans. Divide between two plates.
Flash the goat's cheese under a hot grill until golden. Sit on the leaves, then finish with a sprinkle of peppercorns and another drizzle of honey.
Source: Olive