Fresh grape, tarragon and goat’s cheese salad

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Sweet, fresh grapes, and creamy, tangy goat’s cheese combine beautifully in this deliciously simple salad

 

Ingredients

150g red grapes, cut in half

150g white grapes, cut in half

1 bch of fresh tarragon, picked

100g Raddichio, Treviso or Witlof

150g Meredith Chevre (Goat’s cheese)

80g Walnuts, freshly toasted

50g Pine nuts, freshly toasted

juice & zest of half an Orange

juice & zest of half a Lemon

25ml (approx.) good quality red wine vinegar

75ml (approx.) good quality extra virgin olive oil

Method

  • In a medium bowl place grapes, tarragon, lemon zest, orange juice, one third of the chevre roughly crumbled into pieces and the warm freshly toasted nuts. Season to taste, and dress with the vinegar and half of the oil.
  • Mix delicately and let it stand for around 5mins, to allow the flavours to mingle.
  • In another bowl, place the salad leaves and orange zest, and when ready to serve, season and dress with lemon juice and remaining oil.
  • Gently combine the chevre mixture with the dressed lettuce, then serve on a large plate or shallow bowl with the remainder of the goat’s chevre crumbled over the top.