29 April 2010

Recipe: Goats Milk Cheese Salad

Goats Milk Cheese Salad

With Oranges, Beetroot & Almonds
Preparation Time: 10 minutes.
Serves 4

1 packet of fresh rocket
4 medium-sized beetroots, cooked and cut into quarters
4 oranges, peeled and sliced
100g Goats Milk Cheese
100g almonds
Balsamic vinegar
Virgin olive oil

Divide the sliced oranges, cooked beetroot and rocket onto four plates. Pan-fry the almonds for a few minutes, taking care not to burn them. Slice the Goats Milk Cheese over the salad and sprinkle with the hot almonds. Dress with balsamic vinegar and olive oil.

Chardonnay or Semillon
Enjoy this lovely salad with a lightly-wooded, or unwooded Chardonnay. The complex, buttery flavours and fresh citrus tones complement the richness of the Goats Milk Cheese. As an alternative, try a young Semillon.

Goat's Milk Cheese
Goat's milk cheeses are mostly soft in texture and can be eaten fresh, blue veined or with natural mould on the rind. Superb crumbled over salty baked potatoes.


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