- 100g/3½oz soft goats cheese, cut into rounds
- 1 tsp coarsely ground black pepper
- 1 tbsp olive oil
- 2 shallots, roughly chopped
- 1 tbsp balsamic vinegar
- 75g/2¾oz blueberries
- ½ tsp freshly ground black pepper
- 100g/3½oz chopped mixed fresh herbs (flatleaf parsley, chervil, dill, coriander, basil, chives)
- For the goats' cheese salad, place a griddle pan over a high heat until it begins to smoke.
- Roll the goats' cheese in the coarsely ground black pepper and place onto the griddle pan to cook for two minutes on each side.
- To make the sauce, heat the olive oil in a small frying pan over a medium heat. Add the shallot and fry until soft.
- Add the balsamic vinegar, blueberries and freshly ground black pepper, then bring to the boil and reduce the liquid volume by half.
- To serve, place the mixed herb salad in the centre of the plate. Place the grilled goats' cheese on top and pour over the sauce.