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Sunday, 29 August 2010

Warm Goat's Cheese, Black Truffle and Walnut Salad

This is a lovely, easy-peasy starter that carries a whiff of Autumn. I appreciate truffle is quite expensive and not that easy to get hold of, so if you don't have any you can substitute it with truffle-infused oil or leave it out altogether, and use walnut oil for the dressing instead.

INGREDIENTS (for two people)

  • A bag of mixed salad leaves (preferably organic)
  • Two slices of farmhouse bread
  • One small goat's cheese
  • A handful of chopped walnuts
  • A few shavings of black truffle
  • 2 tablespoons of extra-virgin olive oil
  • 1 tsp white wine vinegar
  • Salt
Dress the salad leaves with the olive oil, white wine vinegar and salt. Make sure they are evenly coated, then arrange them on two plates, with a generous scatter of chopped walnuts on top. 
Lightly toast the bread slices, then place them on a baking tray with half of the goat's cheese on top of each slice (rind side up). Place them under a hot grill for 3-4 minutes, or until the goat's cheese is soft and oozing but still retains its shape. 
Garnish each goat's cheese piece with a walnut's half, drizzle with olive oil, scatter with a few black truffle's shavings and serve immediately, while still warm. 

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