Peppered Goats' Cheese Salad with Balsamic Blueberry Sauce

Pan-seared peppered goats' cheese served on a bed of fresh mixed herbs with a reduced balsamic and blueberry sauce.

Vegetarian Healthy Quick Salad Blueberries Goats Cheese

Estimated Nutrition

Calories

524.2

kcal / serving

524.2 kcal total

Carbs

21.6g

per serving

21.6 g total

Fat

39.8g

per serving

39.8 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

100

Goats Cheese

soft, cut into rounds

Fruits

Blueberries

NutsSeeds

tsp

Black Pepper

coarsely ground

0.5

tsp

Black Pepper

freshly ground

100

Mixed Fresh Herbs

chopped flatleaf parsley, chervil, dill, coriander, basil, chives

OilsFats

Olive Oil

Vegetables

piece

Shallot

roughly chopped

Method

Heat a griddle pan over high heat until smoking.

Coat the goats' cheese rounds in coarse black pepper.

Griddle the cheese for two minutes on each side.

Heat olive oil in a small frying pan over medium heat.

Sauté the chopped shallots until soft.

Add balsamic vinegar, blueberries, and pepper to the pan.

Boil the mixture until the liquid reduces by half.

Arrange the mixed herbs in the centre of a plate.

Top the herbs with grilled cheese and pour over the blueberry sauce.