Grilled goats cheese with spiced candied walnuts, raspberries and mixed Italian leafy salad
The candied walnuts have a very unique sweet and spicy flavor with a hint of smokiness to them, this pairs well with the sharp tangy raspberries and warm creamy goats cheese, a great dinner party appetizer
Yield (serves): 4
Prep time: 5 minutes
Cooking time: 10 minutes
4 x ½ inch (2 cm) thick slices of French goats cheese log
6 cups (250 g) Mixed leaf salad
4 oz (110 g) fresh raspberries
½ cup (100 g) Walnut halves
½ teaspoon smoked paprika
½ teaspoon ground Cumin
4 tablespoons Icing/confectioners sugar
2 tablespoons vegetable oil
Seasoning to taste
For the dressing
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoon honey
1 tablespoon wholegrain mustard
Seasoning to taste
1. For the candied walnuts gently fry the walnut halves in a little vegetable oil with the cumin, paprika, sugar and seasoning until the nuts take on a sweet roasted smell, approximately 2-3 minutes, remove from the pan, drain on paper towels and allow to cool
2. Divide the salad between 4 serving plates and sprinkle over the candied walnuts and fresh raspberries
3. To make the dressing combine all of the ingredients together in a bowl and whisk
4. Place the goats cheese rounds onto a baking tray lined with parchment paper and cook under a hot grill/broiler for a minute or two until they have softened and become golden brown.
5. Dress the salads and gently slide the grilled goats cheese onto them using a spatula, serve immediately.
You can use any type of nuts for this dish, pecans and hazelnuts also work very well
If you want to save time you can make the candied nuts in advance and store them in an airtight container ready for using, they also make great snacks
Classic World: Chablis, Muscadet Sur lie Loire.
New World: Refreshing Creamy Chardonnay from Californa, Carneros USA, Chardonnay Australia.