Ingredients

½ red onion, sliced into thin rings
1 fennel, halved then thinly sliced
2 oranges segmented
1 chicory, torn into separate leaves
20 radishes, thinly sliced
1 bunch watercress

For the dressing
Juice ½ orange
1 teaspoon red wine vinegar
salt and pepper
2 tablespoons of good olive oil

2 small goats’ cheeses, cut in half horizontally
2 teaspoons caster sugar

Goats cheese brule with orange, red onion and watercress salad

British Onions > Recipes > Goats cheese brule with orange, red onion and watercress salad

Serves 4

Method

Prepare all of the salad vegetables and place into a salad bowl. Make the dressing by whisking the orange juice, red wine vinegar, salt and pepper and olive oil.
To brule the goats you can either do with a cooks blowtorch or do it under a hot grill. Just sprinkle half a teaspoon of sugar onto the open side of the cheese and grill the top until the sugar has melted and gone golden and slightly charred. If your doing it under the grill, then make sure you place you cheese on an oiled surface, the grill is really hot and you do it on the highest shelf. That way the cheese is less likely to melt all over the place.
Dress the salad with the dressing and serve between 4 plates. Top with a slice of goats cheese and serve

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