Watercress and baby spinach with goat cheese

    30 minutes

    The peppery mustard-like taste of watercress and the sharpness of the goat cheese give this attractive salad a full, bold flavour.

    1 person made this

    Serves: 4 

    • 3 slices light rye bread, crusts removed
    • 2 tablespoons butter
    • 1 large clove garlic, halved lengthwise
    • 100g firm goat cheese
    • 100g watercress
    • 100g baby spinach leaves
    • 1 shallot, finely chopped
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon Dijon mustard
    • salt and freshly ground black pepper

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. To make croutons, cut bread into small cubes. Melt about 1½ tablespoons butter in a nonstick frying pan over medium heat. Add garlic, sauté 2 minutes; discard. Add bread cubes; cook until golden brown on all sides, taking care butter does not burn. Set aside; keep warm.
    2. Slice goat cheese into four equal pieces. Heat remaining butter in a pan over medium heat. Add cheese; cook until it begins to melt and develops a golden–brown crust, about 4 minutes each side.
    3. Divide watercress, spinach and shallot among serving plates. Whisk oil, vinegar, mustard, salt and pepper until combined. Drizzle over salad greens. Place a piece of cheese on each plate and top with croutons.

    cook's tip

    Goat cheese is made from pure goat milk or a combination of goat and cow milk. Fresh goat cheese has a creamy consistency and a mild, slightly tangy flavour. As it ages, goat cheese hardens and becomes sharper in taste.

    health guide

    Spinach contains many valuable nutrients such as antioxidants and bioflavonoids that help to block cancer-causing substances and processes.

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