Goat’s Cheese Crouton and Spinach Salad

138

Ingredients:

• French Bread – 6 thin slices
• Olive Oil – 1 tblsp
• Goat’s Cheese – 115 gms (with rind)
• Baby Spinach Leaves – 85 gms
• Sun Blush Tomatoes – 55 gms, drained

For the Dressing:

• Extra Virgin Olive Oil – 3 tblsp
• Sherry Vinegar – 1 tblsp
• Wholegrain Mustard – 1 tsp
• Pinch of Sugar
• Salt and Pepper

Method:

1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
2. Preheat the grill to medium.
3. Lightly brush the slices of French bread with olive oil.
4. Toast the rounds for 1 to 2 minutes on each side until just golden.
5. Top each with a slice of goat’s cheese, season with pepper and grill for a further 1 to 2 minutes until the cheese has melted.
6. Meanwhile, place the spinach in a large bowl.
7. Add nearly all the dressing and toss gently to coat the leaves.
8. Divide between 2 serving plates.
9. Add the sun blush tomatoes and top with the cheese croutons.
10. Drizzle over the rest of the dressing and serve immediately.