This salad with goat's cheese wrapped in bacon is drizzled with a simple vinaigrette. We used Romaine lettuce on this occasion but next time we'll use red leaf lettuce.
Here is a closer view of the goat's cheese parcels.
Serve the salad with good crusty bread. (The "Bread Bible" by Rose Levy Beranbaum is a great book. The one in the photo is a library copy but after perusing it, the book is high on my 'wish list'. It is filled with really excellent bread recipes and tips.)
This goat's cheese salad, based on one found at "Thyme for Cooking", has grilled sausage, red peppers and oven-roasted potatoes. Of course, any kind of lettuce would work, but we used Romaine lettuce and watercress. That is a nasturtium flower and summer savoury branches on top getting lost in the riot of colour created by the peppers.
Summer savoury, nasturtium, chives; chives, thyme, sage stems; sausage, sage and goat's cheese are all tossed with the salad greens. The end result might look like dog's breakfast but it sure doesn't taste like dog's breakfast!
This is perfect for dinner on a hot summer evening.
The salad also works brilliantly with leftover grilled meat rather than just grilled sausage.
Sometimes a red leaf lettuce salad dressed with a simple vinaigrette, home-made croutons and goat's cheese is the best. This lovely creamy cheese is an "Don's Blue" ash chèvre made by the wonderful Monforte Dairy (monfortedairy.com). This cheese is also absolutely stellar with fresh peaches for dessert.
Monforte goat's cheese is also absolutely stellar with fresh peaches for dessert. A chilled glass of Muscat de Limnos is the perfect accompaniment.