Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Alpine Goats Cheese Salad

Alpine Salad with Goats Cheese, Beetroot and Chicory. A delicious warm salad, full of colour and flavour and not a limp lettuce leaf in sight! We’ve played around with the mix of ingredients traditionally used in an Alpine Salad and think this is the perfect combo. Use the best Goats Cheese you can find. We used Le Fleuret from Waitrose.

Serves: 4

Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Difficulty: easy

 

INGREDIENTS

150g Goats Cheese
2 heads Chicory, leaves separated
70g lambs lettuce
150g cooked beetroot (not pickled!!) cut into batons
100g cooked new potatoes halved
12 caper berries
Handful roasted hazelnuts
Balsamic glaze (available from good supermarkets or delis)
2 tbsp extra Virgin Olive Oil
Garlic clove
Rosemary sprigs

 

Arrange the leaves and Beetroot on a plate and scatter with the caper berries and hazelnuts.

Stud the goats cheese with rosemary sprigs and two slices of garlic and drizzle with a little olive oil. Either place the wooden box in the oven on a baking sheet for a few minutes or place the goats cheese in a ramekin and warm until the cheese is soft but not totally melted.

Add to the salad either as a centre piece or broken into pieces.

Drizzle with the balsamic glaze and extra virgin olive oil.

Print Recipe