goats cheese pecans & apple salad
apples & chunky goats cheese dressed w/ honey pecan & thyme
IngredientsMakes: 440g - Serves: 2
| 47g | salted honey pecans | (recipe below) | |
| 100g | cherry tomatoes | ||
| 120g | apple | ||
| 7g | lemon juice | ||
| 30g | lettuce | ||
| 90g | goats cheese | ||
| 30g | snapdragon dressing | (recipe below) | |
| 5g | thyme | ||
| 1g | salt flakes |
Method
| Make the salted honey pecans first to give them time to cool and harden. |
| Slice the tomatoes in halves - these where gorgeous sweet yellow ones from the garden. |
| Slice the apple in wedges & squeeze fresh lemon juice on to stop them oxidising. |
| Slice the goats cheese, mix everything together and dress w/ thyme. |
salted honey pecans
honey caramelised toasted pecans w/ a hint of salt
IngredientsMakes: 47g
| 30g | pecans | |
| 15g | honey | |
| 15g | sugar |
Method
| Add the sugar to a non stick pan on a high heat. Distributed evenly across the surface. |
| Add soon as all the sugar has melted and started bubbling add the honey. |
| Mix w/ a wooden spoon. (Or use the pan and no spoon takes practice!) |
| Once evenly mixed add the pecans & toss to coat, turn the heat to low and toast the pecans being careful not to burn the sugar. |
| Turn out onto a grease proof mat (silpat) or grease proof paper |
snapdragon dressing
balsamic vinegar, honey & olive oil w/ toasted sesame seeds
IngredientsMakes: 95g
| 30g | balsamic vinegar | |
| 30g | honey | |
| 30g | olive oil | |
| 5g | toasted sesame seeds |
Method
| Toast the sesame seeds in a dry pan then mix all the ingredients. |
| If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for! |
