Prep
5 mins

Cooking
6 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

    • 1 bag of Florette Crispy salad leaves
    • 1 cup chopped pecans or walnuts
    • 1 pack of 150g goat’s cheese – we like Chavroux!
    • 4 slices of sourdough bread
    • 200g bacon lardons
    • 3 tbsp red wine vinegar
    • Runny honey to drizzle
    • Olive oil

Method

  1. Spread the salad across a large serving board or platter.
  2. Heat the oil in a pan and fry the bacon until crispy, keep the heat high and add the vinegar to deglaze the pan. Swirl the bacon around in it then turn off the heat.
  3. Toast the sourdough then divide each piece into 4 making 16 large croutons.
  4. Half the goats cheese, then half each of those pieces and half those again to get 8 even discs of cheese. Lay them flat and half them into semi-circles.
  5. Place each semi-circle of cheese onto a crouton and put under a hot grill briefly, to warm and soften the cheese without burning the toast.
  6. Place the croutons on top of the salad, sprinkle the pecans and spoon over the bacon.
  7. Drizzle some runny honey across the entire platter – this balances the vinegar beautifully and really brings out the flavour of the Chavroux cheese. Enjoy as part of a buffet or nibbles!
Instagram
Facebook

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

COPYRIGHT © 2024 FLORETTE SALAD | IT’S INSPIRING STUFF