Salad with Grilled Goat's Milk Cheese and Blackberry Vinaigrette and Candied Walnuts

Ingredients

• 1.600 gram goat's milk cheese, 3 x 200 g rounds; cut into 2 cm rounds
• 2.olive oil, for drizzling on cheese before grilling
• 3.salt, to season cheese and dressing
• 4.black pepper, milled; to season cheese and dressing
• 5.cayenne pepper, to season candied walnuts
• 6.salad leaves, crisp; tossed in vinaigrette to serve
• 7.60 millilitre blackberry vinegar, or another berry-based vinegar; for vinaigrette
• 8.30 millilitre redcurrant jelly, melted; for vinaigrette
• 9.125 millilitre extra virgin olive oil, for vinaigrette
• 10.60 millilitre olive oil, for vinaigrette; combined with extra virgin
• 11.200 gram walnuts, halves; for candied walnuts
• 12.200 millilitre castor sugar, for candying walnuts

Method

1. 1.Make the vinaigrette: beat together the blackberry vinegar and melted redcurrant jelly. Whisk in both oils and season with salt and pepper.
2. 2.Make the candied walnuts: simmer the walnuts in water for five minutes. Drain on kitchen paper. Heat a little olive oil in a pan, toss the nuts in the castor sugar and fry until brown and crisp. Place on a baking sheet and season with salt and cayenne pepper.
3. 3.Prepare the cheese: cut the cheeses into 2 cm rounds. Place on baking tray. Sprinkle with olive oil and season with salt and pepper. Grill until hot and lightly browned on top.
4. 4.To serve: toss the salad leaves in the vinaigrette and arrange on six plates. Top with cheese rounds and sprinkle with the candied walnuts.

Notes

• Candied walnuts can be made ahead and stored.
• Two olive oils are called for in the vinaigrette — extra virgin for flavour, regular for volume.