Goats Cheese Salad with Green Beans and Mixed Leaves

This is a delicious french bistro style salad which would be great for lunch, a starter if having people for dinner or add some boiled eggs if you like to make it more substantial. Packed with flavor, loads of vitamins and minerals and lovely to look at too!

Goats Cheese Salad
Serves 4
2 100g goat’s cheese logs of choice
75ml extra virgin olive oil
1 tbsp walnut oil
1 shallot chopped very finely
1 garlic clove chopped and mashed
1 tsp fresh thyme picked and chopped

1tsp sweet paprik
1/2 tsp salt

4 large handfuls of mixed leaves
250 gr green beans washed, topped & tailed
2 slices crusty bread like sourdough or similar
Splash each of Olive oil & raspberry vinaigrette

Combine the olive oil, walnut oil,salt, paprika,shallot, garlic and thyme, season well.
Cut the goats cheese into slices and lay on a flat plate and pour over the oil mixture.
Cover and place in the fridge – preferably overnight but at least for a few hours.
When ready to assemble, blanch the beans in boiling water for 3 minutes and drain.
Toast the bread and cut into croutons.
Dress the salad leaves with some olive oil and a splash of raspberry vinaigrette.
Drain some of the marinade onto the beans.
Arrange the leaves and beans across 4 plates.
Place the goats cheese onto a foil lined baking tray and place under the grill for about 2 minutes until
just melting. Arrange on top of the salad, top with the croutons and spoon over any remaining marinade