Goats’ cheese and white peach salad with truffled mascarpone cream Recipe

Goats’ cheese and white peach salad with truffled mascarpone cream Recipe

  • 40g/1½oz cobnuts, shelled and finely chopped
  • 50g/2oz breadcrumbs
  • 2 x 125g/4½oz Crottin de Chavignol goats’ cheese
  • 2 white peaches, halved, stones removed
  • 1 tbsp honey, plus extra for drizzling
  • few shavings fresh black truffle
  • 150g/5½oz mascarpone
  • 100g/3½oz frisée (curly endive)
  • 100g/3½oz red chard
  • alfalfa sprouts, to garnish
  1. Pre-heat the grill to medium-high heat.
  2. In a bowl, combine the chopped cobnuts with the breadcrumbs.
  3. Cut the goats’ cheeses on a diagonal in half and roll in the cobnut breadcrumbs.
  4. Place the halved peaches onto a baking tray and drizzle with honey. Grill until golden-brown.
  5. Meanwhile, grate a little black truffle into the mascarpone and mix until well combined.
  6. Toss together the frisée with the red chard and divide among four serving plates. Place a slice of the goats’ cheese and half a peach on top of each plate. Drizzle a little more honey over, finish with a dollop of the truffled mascarpone and a sprinkle of alfalfa sprouts.
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