Ingredients
- 200g log of goat's cheese (cut into 4 slices)
- 5 tbsp extra virgin olive oil
- 3 sprigs thyme leaves
- 200g bacon (cut into 2-3cm pieces)
- two 1cm-thick slices sourdough bread (torn into pieces)
- 2 tbsp olive oil
- 1 1/2 tsp Dijon mustard
- 1 clove garlic (chopped)
- 1 tbsp sherry vinegar
- 100g mixed baby salad leaves
Method
Preheat oven to 200C. Place 200g log of goat's cheese (cut into 4 slices) in a bowl. Top with 2 tbsp extra virgin olive oil and 3 sprigs thyme leaves. Fry 200g bacon (cut into 2-3cm pieces) in a non-stick pan over medium heat for 4-5 minutes. Drain. Drizzle two 1cm-thick slices sourdough bread (torn into pieces) with 2 tbsp olive oil, season and bake for 10 minutes on a baking tray. Coat goat's cheese with 1/2 cup bought breadcrumbs. Bake on a lightly greased tray for
4-5 minutes. Combine 1 1/2 tsp Dijon mustard, 1 clove garlic (chopped) and 1 tbsp sherry vinegar in a bowl. Whisk in 3 tbsp extra virgin olive oil, salt and pepper. Toss through 100g mixed baby salad leaves. Arrange leaves on plates with cheese in centre. Scatter with bacon and sourdough crumbs.
