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 rashers streaky bacon, diced -optional

2 slices good-quality gluten free bread

2 portions firm goats’ cheese

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 a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.

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 bacon and salad leaves to the bowl.

Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.

Arrange on a plate and serve.

Recipe adapted from: Good Food
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