This salad tasted so Autumnal and was really comforting. I am trying to use the blackberry vinegar I made in recipes, it works extremely well in dressings, if you don’t have any you can substitute for sweet balsamic vinegar or honey. This is one of those salads that looks more complicated than it really is and it sounds really good in the title. I am still picking tomatoes from the garden which is amazing so I chucked some of those in too. The goats cheese are like mini baked camembert’s as they are gooey and warm in the center (yum). I love the breadcrumbs on the outside it makes it a slightly more indulgent dish The walnuts add great texture and the sweet dressing lifts the whole dish up. I don’t think you can go wrong with warm goats cheese, walnuts and a sweet dressing.
For the salad
- 1 egg beaten
- 50g panko breadcrumbs
- 100g log of soft goats cheese
- 2 handfuls of rocket leaves
- 10-12 walnuts, toasted (1-2 mins)
- 4 tomatoes sliced
- 4 slices of frozen eggplant (optional)
For the dressing
- small bunch of thyme, leaves picked
- 2 tsp red wine vinegar
- 2 tsp blackberry vinegar, balsamic or honey
- 2 tbsp olive oil
- small pinch of salt
- Pre heat the oven to 190 degrees (fan). Start off by roasting the aubergine for 20-25 minutes until golden, set aside on kitchen paper. While the aubergine was cooking toast the walnut pieces and tip into a bowl.
- Once the aubergine and walnuts are done. Place the beaten egg and breadcrumbs into 2 separate bowls. Slice the goats cheese into 6 even rounds. Dip the goats cheese into the egg then into the breadcrumbs, turning so fully covered. Lay on a baking sheet, place in the oven and set the timer for 10 minutes.
- Next make the dressing by adding all the ingredients into a jar or bowl, shake well or whisk to combine.
- Assemble the salad by adding a handful of rocket into each serving dish, tear in the sliced aubergine, add the tomatoes and toasted walnuts. Spoon over a couple of teaspoons of dressing.
- Once the goats cheese is ready and the timer goes off carefully place 3 rounds on top of the prepared salad and finish off with an extra drizzle of the dressing. Serve Warm.