Goat’s cheese salad
serves 2
Easy
Total time:
Quick and easy but impressive goat's cheese and bacon salad that's ready in just 20 minutes. The pecans are a simple addition but give the salad a bit of extra crunch. Chicory is available all year round, but is best from January through to mid-March.
Skip to ingredients
- ½ head frisée lettucewashed and root trimmed off
- 1 head chicorysplit into leaves
- 1 handful pecanstoasted
- about 100g goat’s cheese logeach cut into quarters
- 2 slices sourdough breadtoasted and cut into 8 big croutons
- 4 rashers baconchopped
- olive oil
- 2 tbsp red wine vinegar or raspberry vinegar
Nutrition: per serving
- kcal478
- fat36.7g
- saturates12.4g
- carbs16.6g
- sugars0g
- fibre0g
- protein21.4g
- salt0g
Method
step 1
Cut the frisée into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate. Sprinkle on the pecans. Divide the goat’s cheese between the croutons and grill briefly. Meanwhile, fry the bacon in 1 tbsp oil until very brown, add the vinegar to the pan and season. Spoon the bacon and dressing over the leaves and add croutons.