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Ingredients
Watercress Salad with Goat Cheese
- For the goat cheese
- 1 shallot (and garlic clove)
- 1 tsp olive oil
- 4 dried Tomatoes
- 250 grams Goat cheese
- freshly ground pepper
- For the salad
- 2 Tbsps Pine nuts
- 2 bunches Watercress
- 2 Cress bowls
- 1 Tbsp balsamic vinegar
- Salt and freshly ground pepper
- 1 tsp Orange blossom honey
- 2 Tbsps olive oil
For the goat cheese, peel shallot and garlic. Finely dice the shallot. Heat the olive oil in a pan. Add shallot and sauté until soft. Press garlic into the pan. Dice the tomatoes, add to the shallot and sauté briefly. Transfer to a plate and let cool.
Trim rind from goat cheese cut. Mix goat cheese with a fork into shallot and tomato mixture. Season with pepper. Roll mixture between sheets of plastic wrap about 1.5 cm (approximately 3/4 inch) thick and refrigerate for 1 hour.
For the salad, toast pine nuts in a dry pan. Rinse watercress and spin dry. Cut the cress roots. Mix vinegar with orange blossom honey and olive oil and season with salt and pepper. Toss with watercress and cress. Cut goat cheese into triangles and serve with the salad. Serve with baguette, if desired.