Grilled Goat’s Cheese Salad with Balsamic and Raisin Dressing


When Goat’s Cheese first burst forth on the menus of the world a few years ago; a lot of peoples shunned it because of its smelly reputation. Young goat’s cheese does not have this problem. This dressing is slightly unusual but a wonderful change.  This recipe serves 4


  • SALAD Oil, olive, salad or cooking
  • peanut oil
  • 2 large thickly cut slices of white crustless bread, cut into medium dice
  • 4 large handful mixed salad leaves, washed and dried
  • a few sprigs of fresh tarragon, chopped Spices, tarragon, ground
  • 6 2-3 cm thick slices of French chèvre
  • 1 tbsp balsamic vinegar Vinegar, balsamic
  • 1 tbsp red-wine Vinegar, red wine
  • vinegar
  • 6 tbsp sultana raisins, well rinsed and dried
  • 6 tbsp extra virgin olive oil Oil, olive, salad or cooking


Step 1

Preheat the grill 10 minutes before serving the salad. DRESSING: Combine both vinegars in a small bowl and stir in the raisins; leave them at room temperature for 6-12 hours. It isn't a disaster if you haven't got time to do this, but the raisins won't plumb up as much. Add oil and season, then whisk vigorously. Leave at room temperature for another 2-8 hours. CROUTONS: Pour in enough oil to cover the base of a non-stick frying pan and place it over a medium to high heat. When the oil is hot, fry the cubes of bread for a couple minutes, tossing almost constantly until lightly golden brown. Remove the croutons with slotted spoon and drain on a paper towel. Before you start grilling the cheese, scoop out the raisins from the dressing and toss them with the salad greens and tarragon in a large bowl -- don't dress the salad yet. TO GRILL the cheese, put the slices on a baking sheet, season, then place under the grill for 3-4 minutes. Depending on the type, the cheese grill gently melt or bubble with a few golden blisters. remove and keep warm. Quickly pour some of the dressing over the salad and toss the leaves thoroughly. Don't use too much dressing-- just enough to coat the leaves, but not to drench them. Divide the salad among the serving plates and strew on some croutons. Finally, top each pile of leaves with the grilled goat's cheese. Serve immediately


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