3-4 sprigs tarragon, leaves picked and finely chopped
1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar)
3 tbsp extra virgin olive oil
vegetable oil, for frying
2 slices good-quality gluten free bread
2 portions goats’ cheese (either individual crottins or slices from a larger log)
1 handful toasted hazelnuts, lightly crushed
200g/7oz good-quality mixed salad leaves
salt and freshly ground black pepper
Serves - 2
In a salad bowl, mix the tarragon, vinegar and olive oil. Season with salt and pepper and set aside.
Heat the grill to high. Toast the gluten free bread on both sides and grill the goats’ cheese until golden-brown and bubbling.
Add the hazelnuts and salad leaves to the bowl. Place the goats’ cheese on the gluten free toast and toss the salad making sure it is well coated with dressing.
Arrange on a plate and serve.
Recipe adapted from: Good Food