Serves 4

Goat’s cheese marinade for the salad

It is lovely to marinate little rounds of goat’s cheese in herbs and olive or nut oils. It is hard to resist when the cheese is toasted to a bubbling brown, served on a salad dressed with the oil from the marinade. Marinating adds depth of flavour to goat’s cheese and is delicious in any recipe calling for goat’s cheese, or served on its own with country bread. Small goat’s cheese are best for marinating, and they should be quite dry. The leftover olive oil is great for frying or using in salad dressings.

Put 4 small rounds of goat’s cheese, about 75g each, in a one litre lidded jar. Add 3 dried bay leaves, 2 tsp peppercorns, 3 sprigs of fresh thyme, 3 to 4 tiny dried chillies, and a sprig of rosemary and thyme.

Add enough olive or nut oil to cover everything generously. Cover with the lid and leave for at least 2 weeks in a cool, dark place. In very warm climates, it may be necessary to store in the refrigerator. The cheese will keep for 3 to 4 weeks, but will soften if kept for too long. As you use the cheese, reuse the oil by adding more cheese.

Vinaigrette
½ tsp dry mustard
2 tbsp balsamic vinegar
sea salt and cracked black pepper
2 tbsp walnut oil or avocado oil
3 tbsp extra virgin olive oil

Garnish
30ml extra virgin olive oil
extra dill, finely chopped
freshly ground black pepper

Preheat the oven to 160°C.

To make the croutons, use a cookie cutter and stamp a round from each slice of bread slightly larger than the rounds of cheese, or use slices from a baguette. Brush with the marinade oil and bake for 5 to 10 minutes or until crispy and golden. Toast the nuts in the same oven until crisp and golden.

Wash and dry the salad greens, discarding any wilted leaves. Make the vinaigrette by whisking the mustard powder with the vinegar, salt and pepper in a small bowl until the salt dissolves. Gradually add the oils, whisking constantly so the dressing emulsifies and thickens slightly. Taste and adjust the seasoning. 

Remove a very thin layer from the top and bottom of each round of cheese, then slice each in half horizontally. Rub the halved garlic cloves vigorously over each crouton and place a round of cheese on top of each one.

To finish, heat the griller. Grill the cheese about 7.5 cm from the heat until bubbling and browned for about 5 minutes. Meanwhile, toss the greens with the dressing and pile the greens on individual plates, sprinkling with the toasted macadamia or walnut pieces. Set two croutons on each plate and serve while still warm and bubbling.

Serves 4