GOAT'S CHEESE CROûTON SALAD

Goat's cheese croûton salad image

A vegetarian treat that's perfect as a starter or light main course

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 40m

Number Of Ingredients 12

Ingredients

2 red peppers
1 thin baguette
2 tbsp olive oil
200g firm goat's cheese , such as Capricorn
large bunch flat leaf parsley
½ red onion
handful of black olives
large bag mixed salad leaves containing frisée and radicchio or red chicory
6 tbsp olive oil
2 tbsp walnut oil
2 tsp Dijon mustard
4 tbsp white wine vinegar

Steps:

Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.

Nutrition Facts : Calories 651 calories, Fat 43.6 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 3.2 grams fiber, Protein 19.3 grams protein, Sodium 2.47 milligram of sodium