Yields
4 servings
Try this flavourful salad by Laura Calder faturing goat cheese covered in bacon on a bed of mesculin greens.
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ingredients
Vinaigrette
1
spoonful Dijon mustard
A spoonful of red wine vinegar
A drop of soy sauce
A splash of balsamic vinegar
olive oil to taste
Salt and pepper to season
Salad
1
log of goat cheese, about 4 ounces (such as Chèvre)
4
slices bacon
4
Tbsp pine nuts
4
handfuls mesculin mix
A few spoonfuls of vinaigrette, above
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directions
Step 1
Heat the oven to 450ºF/230ºC. Slice a log of goat cheese into four. Cut the log into four disks. Wrap each disk in a slice of bacon and lay on a baking sheet. Grill for about 5 minutes until the bacon is crisp and the cheese very hot.
Step 2
Toast the pine nuts in a dry pan on the stovetop. Toss the greens with a little bit of dressing. Scatter over the nuts. Take the bacon-wrapped cheese from the oven and lay on the salad.