Goat's Cheese Salad with Grilled Plumbs, Strawberries, Hazelnuts and Balsamic - a simple stunning summer dish.
400g goat’s cheese log
120g Greek yoghurt
10 un-ripened strawberries
100ml balsamic vinegar
Fresh herbs and salad leaves to dress
To prepare your goat’s cheese, remove the rind and leave to come to room temperature. Blend in food processor with the Greek yoghurt until smooth; season to taste. Place in a disposable piping bag and leave to rest in fridge until serving.
For the garnish, dice half the strawberries finely and place in the balsamic vinegar / syrup. With the remaining strawberries cut into desired shapes, leave to the side.
Cut the plums into halves and quarters and lightly char grill – this adds a more depth to the plum and more flavour.
To serve, remove the strawberries from the balsamic and use to dress the plate with the plums and remaining strawberries. Reduce balsamic by half to intensify – try not to add sugar as it’s quite a fresh sweet dish. Dress with hazelnuts and leaves.
This dish requires a lot of balance between sweet and sour. Make sure your fruit is not too ripe. The balsamic will cut through the goat’s cheese and go perfect with the fruit and nuts.
Chef’s Tip: Most varieties of goat’s cheese have different levels of fat and pasteurisation processes applied which give different textures. For the above it requires a crumbly semi set cheese like Bosworth Ash. If you’re afraid the goat’s cheese will be too wet when adding the yoghurt reduce the amount or add some gelatine to firm it up.
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