Best-Ever Goat’s Cheese Salad Starter
Best-Ever Goat’s Cheese Salad Starter



  • ½ tsp crushed fennel seeds
  • 2 rosemary sprigs
  • 3 thyme sprigs
  • 1 red chilli, halved lengthways
  • 1 halved garlic clove
  • 200ml olive oil
  • 125g goat’s cheese log, sliced
  • For the Salad
  • 4 chicory
  • 2 tbsp white wine vinegar
  • 1 tsp honey
  • 40g toasted chopped walnuts
  • 2 pears, thinly sliced
  • Heat the fennel seeds in a dry pan for 30 seconds, then add the garlic, thyme, rosemary and chilli and pour over the oil. Gently cook for 3 mins to infuse, then remove from the heat and leave to cool. Place the goat’s cheese slices in a container and pour over the cooled oil, and keep in the fridge for 2-3 days.
  • When ready, remove the marinated cheese from the container. Separate the chicory leaves and pour 3 tbsp of oil from the marinade into a bowl, and whisk in the honey and vinegar with some salt to taste. Toss the chicory leaves in the dressing and divide between plates. Scatter with pear slices and nuts, and place the marinated cheese on top. Grind over some black pepper and serve.
30 mins
4 serving

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