Today's recipe is another winner from What to Cook and How to Cook It, Jane Hornby's excellent step-by-step take on home cooking. This delicious salad, a French bistrot classic, works well as either a main course or a starter.
Warm Goat Cheese and Beet Salad
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 2 (easily doubled)
- ¼ cup pine nuts
- ½ red onion
- 2 tbsp red-wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 tsp honey
- 2 (3 ½ - oz) goat cheese disks
- 2 sprigs fresh thyme
- 4 medium-size cooked beets (not pickled)
- 3 oz mixed salad greens
- salt and pepper
Heat a small pan over low heat, then add the pine nuts. Cook very gently for 5 minutes, stirring often, until the nuts are toasted and golden. Transfer them to a plate once they’re ready.
For the dressing, finely chop the onion and put into a small bowl. Add the vinegar, oil, honey, and some salt and pepper, then set aside.
Preheat the broiler. Cut the cheeses in half, then place, cut sides up, onto a nonstick baking pan or a pan lined with parchment paper. Pick the leaves from the thyme and sprinkle over the cheese. Season with salt and pepper.
Put the cheeses under the broiler for 5 minutes, or until they start to melt and turn brown around the edges.
While the cheese cooks, cut the beets into wedges. Put onto 2 plates with the salad greens. Sprinkle with the pine nuts.
Using a spatula, lift the cheeses from the baking pan and onto each plate. Drizzle the dressing, including the chopped onion, over and around each plate. Serve immediately.