Toasted Goats Cheese with Chicory

Serves 4

Ingredients:  4 tbsp olive oil; ½ tbsp Dijon mustard; 1 garlic clove, peeled and finely chopped; 2 tbsp white or red wine vinegar; 4oz/100g chicory leaves; 4oz/100g rocket leaves; 4 slices French bread; 4 small firm-textured goats’ cheeses (approximately 2½oz/65g each) or a 10oz/300g goats’ cheese log, cut into 4 slices; 2oz/50g butter; 2oz/50g hazelnuts, roughly chopped

  • Put the oil, Dijon mustard, garlic and vinegar in a screw-top jar and shake well.  Arrange the chicory and rocket leaves on 4 plates.
  • Place the bread slices and chunks of cheese separately on a baking sheet.  Spread butter over the cheese, cover with the hazelnuts and cook under a preheated grill for 2-3 mins or until the cheese is evenly browned and the bread is toasted.
  • Place a piece of toasted bread on each plate next to the salad leaves.  Carefully place the cheese and hazelnuts on top and drizzle a little dressing over the toasties and salad.  Serve immediately.
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