Warm Salad of Welsh Goats’ Cheese with Roasted Walnuts, Deep-fried Herbs and Nut Dressing

Name: Warm Salad of Welsh Goats’ Cheese with Roasted Walnuts, Deep-fried Herbs and Nut Dressing
Cuisine: United Kingdom
Ingredients: 2 Gedi goats’ cheese logs, each cut into 12; 125 ml / 4 fl oz extra-virgin olive oil or mixture of nut oils; 1½ tbsp white wine vinegar; several good sprigs each of tarragon, basil, celery leaves and flat-leaved parsley, as much of the stalks removed as possible; 50 g / 2 oz chopped roasted nuts, ideally hazelnuts; ½-¾ tsp salt; ½ shallot, very finely chopped; ¼ tsp grainy mustard; ½ garlic clove, finely crushed; ½ tsp sugar; about 20 walnut halves; 12 small slices of bread roll; knob of butter; vegetable oil, for deep-frying; 200 g / 7 oz salad leaves

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

12 small slices of bread roll
knob of butter
2 Gedi goats’ cheese logs, each cut into 12
about

Europe
United Kingdom
England

Method

Preheat the oven to 190°C/375°F/gas 5 and preheat oil for deep-frying to 140°C/285°F.
In another pan, fry the croutons in a little butter until golden.
Place a piece of cheese on each crouton and bake in the oven for about 5 minutes until melted and bubbling.
At the same time, roast the walnuts in the oven for about 5 minutes to increase the