Having just come back from a weekend in Paris and eaten so well, I was inspired by the simplicity of the food we ate, great ingredients, simply presented and well dressed. I could have spent the day (if I had the budget) in Astier de Villatte, home of the most out of this world pottery and painted plates. Also home to typical Parisian Hauteur…..

So inspired by our trip, this is a take on a goats cheese salad with more substance with the addition of croutons made from toasted home made gluten free bread. I spotted loads of beautiful looking salads when we had lunch at Relais Sant-Germaine on our last day which was great food and the dessert was one of the most beautiful plates of food I have ever seen.

Marinated Goats Cheese Salad
Serves 4
2 100gr goat’s cheese logs
100ml 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
1 tsp sweet paprika

4 large handfuls of mixed leaves
250 gr green beans washed, topped & tailed
2 slices rustic bread preferably gluten free
Olive oil and raspberry vinaigrette

Combine the olive oil, walnut oil,shallot, garlic and thyme, season well.
Cut the goats cheese into slices and lay on a flat plate and pour over the marinade.
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.