Name: Toasted goat’s cheese with grapes, pecans and summer greens
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 2 tablespoon sherry vinegar; 4 tablespoon olive oil; 1 teaspoon dijon mustard; 1 teaspoon honey; Cheese toast; 150 gram semi-aged goat's cheese; 12 slice baguette; Salad; 200 gram salad leaves (i used red leaf lettuce, baby spinach and watercress); 1 cup green or red grapes, halved; 1/3 cup pecans, lightly toasted (see note)

Ingredients

Dressing

2 tablespoon sherry vinegar

4 tablespoon olive oil

1 teaspoon dijon mustard

1 teaspoon honey

Cheese toast

150 gram semi-aged goat's cheese

12 slice baguette

Salad

200 gram salad leaves (i used red leaf lettuce, baby spinach and watercress)

1 cup green or red grapes, halved

1/3 cup pecans, lightly toasted (see note)

Method

Dressing

1.Preheat oven grill. Combine all the dressing ingredients in a small lidded container, shake well and set aside.

Cheese toast

2.Slice cheese into thinnish slices and arrange on baguette slices. Place on a baking sheet and set aside.

3.Grill the cheese-topped bread until the bread is lightly toasted around the edges and the cheese is golden brown. Place on the salad (method below) and drizzle with a little more dressing. Serve while the cheese is still warm.

Salad

4.Put leaves in a large bowl and dress lightly with dressing, mixing it gently through the leaves with your hands. Pile onto a platter or serving plates. Scatter on the grapes and pecans.