Baked goats cheese and fig salad

Cooking Salads Baked goats cheese and fig salad

Rich, creamy goats cheese and sweet figs are the perfect combination in this gourmet salad.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Place the baguette slices, in a single layer, on a baking tray. Bake in preheated oven for 5 minutes or until light brown. Spread the baguette slices evenly with goat's cheese. Combine the oil, garlic, thyme and lemon rind in a small bowl. Drizzle evenly over goat's cheese.
  2. Bake in oven for a further 10 minutes or until golden brown and heated through. Remove from oven.
  3. Meanwhile, to make the dressing, combine the oil, lemon juice, mustard and honey in a small bowl. Taste and season with salt and pepper.
  4. Place the salad leaves in a large bowl. Drizzle with dressing and toss to combine. Divide the salad leaves among serving plates. Top with figs and goat's cheese toast and serve imediately.

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1 x 40cm baguette , diagonally cut into 5mm-thick slices
2 x 150g pkts goat's cheese
80ml extra virgin olive oil
1 garlic clove, crushed
2 tsp finely chopped fresh thyme
2 tsp finely grated lemon rind
2 x 180g pkts mixed salad leaves
8 fresh figs, cut into wedges Dressing
160ml extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp wholegrain mustard
2 tsp yellowbox honey
Salt & freshly ground black pepper

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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