Goats cheese & fig salad
Being based in Kent we love Fremlin’s, a goats log made by Ellie’s dairy in Wychling they know every goat individually and farm to the highest standards. Any goats cheese in a goats log style will work here such as French Chèvre or even Montenebro, the unique Spanish goats cheese that is coated in ash and the blue Roquefort mold, giving the cheese a unique flavour. This is a brilliant easy starter or a light meal with some bread, the sweetness of this fruity dressing works wonders with the salty cheese.
200g Goats cheese cut into two 1cm rounds
8 thin rashers of pancetta
1 Frisée lettuce or a mix of salad leaves
2 Ripe figs quartered
2 sprigs of tarragon leaves picked (use thyme or parsley instead)
50ml Mighty Fine Things Faversham Raspberry vinegar
50ml Cold pressed Rapeseed oil
1 heaped tsp Dijon mustard
50g Pine nuts or a mix of pumpkin and sunflower seeds
Sea salt & pepper
Put the grill on to medium to heat up.
Meanwhile line a small baking tray with parchment paper and lay the two rounds of goats cheese on it, set aside.
Heat a frying pan until very hot and fry the pancetta until very crispy but not burnt, remove from the heat and place on some kitchen roll.
Wash and spin the salad and put in a bowl with the tarragon.
In a small pan toast the pine nuts or mixed seeds until they start to colour slightly and smell nutty, remove from the heat.
In a jam jar with a lid mix the raspberry vinegar, oil and mustard with a little salt and pepper to taste and shake vigorously until the dressing thickens.
Put the goats cheese under the grill, just a few minutes should be enough for the cheese to turn golden on top.
Toss the salad leaves in the dressing and arrange on two plates.
Crumble the crispy pancetta over the leaves, then top each salad with the goats cheese. Dot the figs around the plate and finally sprinkle the toasted nuts or seeds all over.
Enjoy with a glass of chilled white wine and a chunk of crusty bread.
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