Ingredients

Steps

• 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.