Mache, Goat Cheese, Bacon, and Clementine Salad

Mache, Goat Cheese, Bacon, and Clementine Salad

Name: Mache, Goat Cheese, Bacon, and Clementine Salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 people
Cuisine: French
Ingredients: 1 soignon unripened log honey 125g; 4 slices streaky bacon; 100 g mache (lamb’s lettuce); 3 clementines; 12 slices gingerbread; 4 walnuts, chopped; 4 tbsp olive oil; Salt and pepper

Fresh goat logs

Serves 4 servings

Preparation 15 minutes

Cooking 4 minutes

Ingredients

1 soignon unripened log honey 125g
4 slices streaky bacon
100 g mache (lamb’s lettuce)
3 clementines
12 slices gingerbread
4 walnuts, chopped
4 tbsp olive oil
Salt and pepper

Method

Toast the slices of pain d’épices then cut a star shape out of each slice using a cookie cutter.

Peel 2 clementines and remove any white pith, to leave only the sections. Squeeze 3 tbsp of juice out of the third clementine. Mix the clementine juice, oil, salt, and pepper together.

Cut the Soignon unripened log into thick slices and wrap a slice of bacon round each one.

Fry the goat cheese and bacon parcels for 2 minutes on each side.

Arrange the mache on the serving plates. Arrange the gingerbread stars, clementine sections and walnut pieces on the plate and place two goat cheese and bacon parcels in the center. Drizzle with vinaigrette and serve.

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To make this recipe

Unripened goat log Honey, 125g

Method

Toast the slices of pain d’épices then cut a star shape out of each slice using a cookie cutter.
Peel 2 clementines and remove any white pith, to leave only the sections. Squeeze 3 tbsp of juice out of the third clementine. Mix the clementine juice, oil, salt, and pepper together.
Cut the Soignon unripened log into thick slices and wrap a slice of bacon round each one.
Fry the goat cheese and bacon parcels for 2 minutes on each side.
Arrange the mache on the serving plates. Arrange the gingerbread stars, clementine sections and walnut pieces on the plate and place two goat cheese and bacon parcels in the center. Drizzle with vinaigrette and serve.