Second course is a simple goats cheese salad with a wicked balsamic dressing that will tickle your guest’s tastebuds.
400g goat’s cheese
4 handfuls of baby spinach
1 handful of toasted walnuts
4 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
It couldn’t be simpler to prepare. Arrange the spinach leaves on a plate. Place pieces of goat’s cheese on each plate then scatter with the walnuts.
In a small frying pan heat the balsamic vinegar on a medium heat until it is reduced by half. Combine with the olive oil, salt and pepper. Use this to dress the salad.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 5|Volume 5| Memories.
Keep Smiling and Happy Cooking,