This dish is similar to one we devoured at Sydney's Ash St Cellar. We've added walnuts to our version and served it with a salad of shaved sweet pear and bitter frisée for a fresh touch. If you can't find individual fresh goat's cheeses, buy a log instead and cut it into rounds.
- 2 tbsp walnut oil, plus extra for brushing
- 2 individually sized goat’s cheeses (about 125gm each) such as Cabridoux
- 100 gm honey
- 30 gm walnut halves, roasted and coarsely chopped
- ½ lemon, juice only
- ½ garlic clove, finely chopped
- 10 ml tarragon vinegar
- 1 tsp Dijon mustard
- 1 William pear, halved lengthways
- 1 cup (loosely packed) frisée
- To serve: toasted baguette
- 1Preheat a grill to high heat. Lightly brush two 375ml-capacity oven dishes with walnut oil and place a goat’s cheese in each. Drizzle half the honey over each, scatter with half the walnuts, season to taste with freshly ground pepper and grill until bubbling and golden (8-10 minutes).
- 2Meanwhile, combine lemon juice, garlic, vinegar and mustard in a bowl. Whisking continuously, add walnut oil in a thin steady stream until emulsified, season to taste. Thinly shave pear on a mandolin, add to dressing with frisée, toss lightly to combine. Serve immediately with honey-baked goat’s cheese and toasted baguette.
Drink Suggestion: Lightly sweet Loire chenin blanc. Drink suggestion by Max Allen