Camden New Journal - Food:Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Goat’s cheese salad with honey and
lavender dressing
I emailed the chef to ask if he would like to share his recipes but had no reply so here are my versions of two recipes that are on his menu.

Ingredients
Serves 4
4 baby goat’s cheese
4 handfuls various salad leaves
12 cherry tomatoes.

For the dressing:
3 tbsp virgin olive oil
1 tbsp cider vinegar
1 teaspoon French mustard
1 desp runny honey
1 teaspoon dried lavender flowers
Juice of ½ lemon
Salt and freshly ground black pepper.

Method
Preheat the oven to 200°C / 400F / gas mark 6. To make the dressing put the olive oil, cider vinegar and French mustard into a jug and stir well until smooth.
Put the lavender flowers, lemon juice and honey into a small saucepan and warm through on a very gentle heat, not allowing to boil. Leave to cool and infuse.
When cool, strain and add the lemon juice and honey to the oil mixture and discard the lavender flowers.
Season with salt and pepper and set aside.
Bake the goat’s cheese on a baking tray in the oven for 8 to 10 minutes or until the outside browns slightly.
Toss the washed salad leaves in the dressing and arrange on a plates.
Place the warm goat’s cheese in the centre of the leaves and serve.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out