Goat’s Cheese Salad with Figs and Walnuts

You’ll need spinach, small ripe figs, walnuts, goat’s cheese, a lemon, some balsamic vinegar and olive oil, some chutney, a clove of garlic and a little French mustard.

Start by making the dressing.  Put the garlic clove, a dessertspoon of balsamic vinegar, the juice of half a lemon and a couple of teaspoons of olive oil in the mini-processor with half a teaspoon each of any nice chutney and mustard.  Whoosh them together.

Slice your goat’s cheese, one slice per salad and place each piece onto a small square of greaseproof paper.  Put them under a hot grill.

Scatter a couple of handfuls of spinach leaves over each plate and sprinkle over some of the dressing, a few walnuts and about three halved figs.

When the cheese is golden and bubbling, carry the greaseproof paper to the plate and slide the cheese onto the salad.



Bruscetta with Goat’s Cheese and Chilli


Slice your baguette on the diagonal and place it on a baking tray.

Drizzle with olive oil, then turn over and drizzle the other side with olive oil.  Place a thin slice of garlic in the middle of each piece of bread.

Place a slice of goat’s cheese onto each piece of bread (this one has a charcoal rim in case you’re worried by the ominous grey rind).

Put a thin slice of hot, red chilli onto the top of each, then bake in a hot oven for about five minutes.

The beautiful orange plate is courtesy of Flora and James Cockburn, Loché-sur-Indrois.