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

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

‌

Ingredients

Method

Part of