February 10, 2013

From BBC Good Food (www.bbcgoodfood.com) 

Serves 2


½ frisée lettuce, washed and root trimmed off
1 head chicory, split into leaves
1 handful pecans, toasted
100gm log goat’s cheese, cut into 4 slices
2 slices sourdough bread, toasted and cut into 8 big croutons
4 bacon rashers, chopped
olive oil
2 tbsp red wine vinegar, or raspberry vinegar


1. Cut the frisée into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate.
2. Sprinkle the pecans.
3. Divide the goat’s cheese between the croutons and grill briefly.
4. Meanwhile, fry the bacon in 1tbsp of olive oil until very brown.
5. Add the vinegar to the pan and season.
6. Spoon the bacon and dressing over the leaves and add the croutons.

La Femme Version:

This is such a fabulously easy recipe it can be done minutes before you need to serve.  I actually served the goat’s cheese on the croutons separately to the salad, this worked really well and was frankly much easier to eat!

Food & Wine Matching:

Goats cheese is a perfect accompaniment to Sauvignon Blanc.  I used this recipe on the Beginner”s Bordeaux Grape Varieties lesson, it went down extremely well with both white wines.  The inclusion of the bacon and the pecan meant that the red wine drinkers weren’t disappointed with the match either. Very versatile.

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