Baked goat's cheese salad

Paired to a crisp glass of Sauvignon Blanc, this salad could be the perfect summer supper.

Ingredients:

• 200g log of goat's cheese (cut into 4 slices)
• 5 tbsp extra virgin olive oil
• 3 sprigs thyme leaves
• 200g bacon (cut into 2-3cm pieces)
• two 1cm-thick slices sourdough bread (torn into pieces)
• 2 tbsp olive oil
• 1 1/2 tsp Dijon mustard
• 1 clove garlic (chopped)
• 1 tbsp sherry vinegar
• 100g mixed baby salad leaves

Method:

Preheat oven to 200C. Place 200g log of goat's cheese (cut into 4 slices) in a bowl. Top with 2 tbsp extra virgin olive oil and 3 sprigs thyme leaves. Fry 200g bacon (cut into 2-3cm pieces) in a non-stick pan over medium heat for 4-5 minutes. Drain. Drizzle two 1cm-thick slices sourdough bread (torn into pieces) with 2 tbsp olive oil, season and bake for 10 minutes on a baking tray. Coat goat's cheese with 1/2 cup bought breadcrumbs. Bake on a lightly greased tray for 4-5 minutes. Combine 1 1/2 tsp Dijon mustard, 1 clove garlic (chopped) and 1 tbsp sherry vinegar in a bowl. Whisk in 3 tbsp extra virgin olive oil, salt and pepper. Toss through 100g mixed baby salad leaves. Arrange leaves on plates with cheese in centre. Scatter with bacon and sourdough crumbs.

Chef: Lynne Mullins
Photo: Michel OSullivan
Source: The Sun-Herald
Tuesday March 31, 2009