Name: Goat’s cheese and tomato salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 1/4 cup extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1 tablespoon seeded mustard; 1/4 cup parsley, finely chopped; 2 tablespoon chives, finely chopped; 1 tablespoon marjoram, finely chopped; 150 gram log goat's cheese; 4 large ripe, vine-ripened tomatoes, sliced; 400 gram punnet mixed baby heirloom tomatoes, halved; 4 thin slices prosciutto, torn; 2 tablespoon pine nuts, toasted; crusty bread, to serve

Ingredients

Dressing

1/4 cup extra-virgin olive oil

1 tablespoon red-wine vinegar

1 tablespoon seeded mustard

1/4 cup parsley, finely chopped

2 tablespoon chives, finely chopped

1 tablespoon marjoram, finely chopped

150 gram log goat's cheese

4 large ripe, vine-ripened tomatoes, sliced

400 gram punnet mixed baby heirloom tomatoes, halved

4 thin slices prosciutto, torn

2 tablespoon pine nuts, toasted

crusty bread, to serve

Method

1.Combine herbs in a shallow dish. Roll goats cheese in herbs to coat. Slice into four rounds.

2.Divide tomatoes among serving plates. Season to taste. Top with a piece of goat’s cheese.

3.DRESSING: In a small jug, whisk all ingredients together. Season to taste. Drizzle over salad.

4.Scatter with prosciutto and pine nuts. Serve with crusty bread.

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Ingredients

Method

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