World’s Greatest Goats’ Cheese Salad

Good Pair Days -
  • 4 sprigs of fresh tarragon, finely chopped
  • 1⁄2 red onion, finely diced
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • Veg oil for frying
  • 2 slices of sourdough
  • 2 rashers of bacon, diced
  • 2 thick slices of goats’ cheese, from a log
  • 1 handful toasted nuts, lightly crushed
  • 200g mixed leaves
  • Salt and pepper
  • Mix together the onion, tarragon, vinegar, and olive oil in a big salad bowl, and season liberally. Heat up a little oil, and fry the bacon bits until crisp. Drain on kitchen paper, and then toss in the salad along with the nuts and salad leaves.
  • Heat up the grill, and toast the bread on both sides. Grill the cheese slices until golden and bubbling, then pop the cheese on top of the toast. Place a decent handful of the mixed salad onto a plate, and top with the cheese on toast. Perfection!
10 mins
2 serving
This recipe pairs perfectly with the Manyara Sauvignon Blanc 2017 from Adelaide Hills, Australia.