Caramelised Squash and Iced Goat’s Cheese Salad

Name: Caramelised Squash and Iced Goat’s Cheese Salad
Cuisine: French
Ingredients: 1 firm goat’s cheese, about 80 g, frozen; 1 firm goat’s cheese, about 80 g, frozen; 6 rashers of streaky bacon, cut into pieces; a small handful of walnut halves; 10 g unsalted butter; 1 butternut squash, peeled, deseeded and cut into 2.5cm pieces; 4 tablespoons honey mustard vinaigrette; a good bunch of watercress, trimmed; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

It is important to use a firm cheese for this dish, which means choosing a mature variety such as crottin de Chavignol.

Ingredients

1 tablespoon olive oil
10 g unsalted butter
1 butter

Europe
France
Gluten-free

Method

Heat the oil and butter in a large frying pan and when it is hot add the squash and fry until golden, about 3–4 minutes.
Add the bacon and walnuts and toss together. Continue cooking until the squash is just tender and retaining its shape. Season with salt and pepper.
Add the vinaigrette and heat for 1 minute.
Transfer the squash to a plate