The Food and Booze Logs

A tasty variation on the salad with warm goat’s cheese theme. The result is a beefier salad with the Chèvre adding it’s character.

The recipe serves two. You start with a bunch of salad leaves, mixed or not. Add the walnuts, one or two handfulls, slightly crushed into smaller bits. Cut about 90g of smoked beef into thin slices and add them to the salad.

For the dressing, take around 1/2 dl extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon red wine vinegar, salt and pepper.

Mix the mustard, honey and vinegar into the oil and stir until smooth. Add salt and pepper to taste and pour it over the salad. Toss the salad until the dressing has covered it.

Take 180g of Chèvre cheese and cut it into roughly 1cm thick slices.

Heat some olive oil in a frying pan and fry the Chèvre until golden on both sides, then add it to the salad.

Serve with a piece of bread and a lager beer.

List of ingredients

• Salad
• Chèvre or equivalent goats cheese
• Smoked beef
• Walnuts
• Extra virgin olive oil
• Dijon mustard
• Honey
• Red wine vinegar
• Salt
• Black pepper

On goat’s cheese Chèvre is French for goat, but is also used to refer to cheese made from goat’s milk. Goat’s milk is a versatile ingredient that can be used for both soap and cheese. Goat’s cheeses are some of the oldest cheeses known to man. The oldest cheese found, in an Egyptian tomb, is made from a mixture of cow’s and either sheep’s or goat’s milk. It (goat’s cheese in general that is, not the specific cheese from the tomb) plays a significant role in both Middle Eastern and Mediterranean cuisine.

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