As much as I love it, the time has come for my formerly favourite warm goat cheese salad to step out of the spotlight and make room for this flavour bomb! This version is lighter, because there’s no Gruyère, but oh, my! The honey! The balance between the sharp goat cheese and the sweet, floral honey is simply divine.
I used thick, creamy lavender honey for this version, but any rich, floral honey would be good. If you are lucky enough to live in Australia, I’m betting leatherwood honey would knock this for six.
Serves 2, with 3 portions each. This makes a good main course size.
6 slices baguette
2 tbsp honey
120g (about 4oz) goat cheese
salad (either simple leaves or mixed)
about 1/3 cup creamy French dressing (see below)
Preheat oven grill (broiler) to medium-high.
Lightly toast the baguette slices until they are just crisp, not brown. Spread generously with honey and set out on a small baking sheet.
Slice the cheese into 12 rounds and place two overlapping a little on each slice of bread.
Put the baking sheet under the oven grill (broiler) for 3 – 5 minutes, just until the cheese starts to melt.
Place 3 portions on each plate with a pile of salad drizzled with creamy dressing.
Simple creamy French dressing
2 tbsp white wine vinegar
1 large clove garlic, crushed
pinch each salt and pepper
1 tbsp olive oil
2 tbsp mayonnaise
Whisk together the vinegar, garlic, salt and pepper.
Drizzle in the oil while continuing to whisk.
Add the mayonnaise and whisk together well.
Adjust the seasoning to taste.