Goat’s Cheese Salad with Cranberry Drizzle

Charmaine Lu -
  • 1 small ciabatta, sliced
  • 50g walnuts
  • Olive oil
  • 150g log of goats’ cheese, cut into 1.5cm slices
  • 2 oranges, peeled and segmented
  • 80g watercress
  • For the Dressing
  • 3 tbsp cranberry sauce
  • 1 tbsp balsamic glaze
  • 3 tbsp olive oil
  • Griddle the ciabatta until char marked, then cut into chunky croutons. Toast the walnuts in a dry pan, then set aside. Add the oil to the pan and fry for 2-3 mins on each side, until golden.
  • Meanwhile, place the dressing ingredients (including any orange juice that ran when slicing the oranges) into a small jug. Season well. Arrange the watercress and oranges on a platter, then scatter with the warm cheese, croutons and walnuts. Drizzle with the dressing, and serve immediately.
20 mins
2 serving