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Image / Editorial

Lilly’s Luscious Goat’s Cheese Salad


By Sharon Miney
23rd Jun 2015

Lilly Higgins' baked goat's cheese salad with pomegranate molasses dressing

Lilly’s Luscious Goat’s Cheese Salad

Lilly Higgins' baked goat's cheese salad with pomegranate molasses dressing

Lilly Higgins shows you how to whip up a sweet summer salad with a creamy heart that’s the perfect accompaniment to fresh, crusty rustic bread…

Baked goat’s cheese salad with pomegranate molasses dressing
Serves 6

YOU WILL NEED
* 6-9 fresh, soft goat’s?cheese crottins
* 100g breadcrumbs
* olive oil
* 400g mixed salad leaves
* 30g flat-leaf parsley, leaves picked
For the dressing
* 2 tbsp pomegranate molasses
* 6 tbsp olive oil
* 1 tsp Dijon mustard
* salt and pepper
To garnish
* a few nasturtium flowers, petals picked, if available

METHOD
1 Preheat the oven to 180C.
2 Mix the breadcrumbs with about 2 tbsp olive oil. Spread on a baking tray and bake, turning every now and again for 5-10 minutes. They should be crispy and golden when ready. Remove from the oven and leave to cool.
3 Next, make the dressing. I find the easiest way to do this is with a stick hand blender, but whisking by hand is also fine. Place the molasses and mustard into a bowl; slowly add the oil until it emulsifies, whisking steadily as you pour it in. It should be thick, glossy and a uniform dark colour. Taste for seasoning, and add salt and pepper.
4 Pour a few tablespoons of olive oil in a saucer. Halve the crottins horizontally into 2cm-thick rounds. Dip each one in the olive oil, covering its surface completely. Next, gently lay it in the breadcrumbs and ensure it’s completely coated. Place on a lined baking tray, and bake for 5-8 minutes until warmed through.
5 To assemble the salad, place a mound of leaves (parsley included) in the centre of each plate; drizzle the dressing over, then, using a spatula, gently place the crottins in the centre. Serve immediately with fresh crusty bread or crackers.

Lilly Higgins for @Image_Interiors

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