The h2g2 Post Recipe
Created | Updated Jun 10, 2004
Here is another recipe from our resident chef Bob who will be pleased to take requests for the style of dish you would like him to cover. We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright.
Send your suggestions or recipes to Shazz.
Goats Cheese Salad and Clementine Compôte
Serves 4!
Ingredients:
- 6 finely chopped clementines
- 150g unrefined brown sugar
- For the Salad:
- 8 thin slices of walnut bread
- 2x60g balls of goats cheese cut into 4 horizontal slices
- 45ml olive oil
- 15ml white wine vinegar
- 2.5ml of wholegrain mustard
- Salt and ground black pepper
- 200g of 4 leaf salad
- Heat the grill.
- For the compôte place the chopped clementines and sugar in a pan and cook on a high heat until it has a jam-like consistency.
- Set aside to cool.
- Toast the bread on one side and then top the untoasted side with cheese.
- Grill this so that the cheese melts and the bread toasts.
- Put the oil, mustard and vinegar in a jar and shake to mix. Season with salt and basil to taste.
- Pour over the salad leaves.
- Top the salad with the toast (goats cheese side up) and serve.
Enjoy
