Chateau Montfort

Spring has come on the wings of wet Atlantic winds that have brought so much rain, the garden seems almost unnaturally green. Another thing that has arrived recently is a mountain of mulch. After weeks of pruning the orchard and a very old overgrown laurel hedge, we finally succumbed to the need for some outside help in the form of an industrial mulching machine and our local ‘Mr garden Magic’ Monsieur Bigné.  After some customary French exhaling and eyebrow-raising as I showed him the job at hand, we sipped coffee and agreed on an appropriate place to deposit what would clearly be a gargantuan amount. Within the space of 8 hours, a mountain of branches became a slightly smaller mountain of apple scented mulch. It’s amazing how the sweet, crisp perfume of an apple is imparted into the wood of the tree. We’ve kept the larger branches for smoking bacon and ham later in the year, but for now, this beautifully perfumed mulch is destined to top our garden beds; already weed-matted and clearly, very well watered.

This recipe for Hazelnut-crusted Goat Cheese and Apple salad comes from Clotilde Dusoulier’s latest book Tasting Paris. It’s a book that’s very special to me because I was lucky enough to be involved with the recipe testing. The hardest part was waiting till the publishing date to write about all the delicious recipes.

Hazelnut-crusted Goat Cheese and Apple salad is such a lovely alternative to the classic French goat’s cheese salad, traditionally served on little rounds of toasted baguette; it’s lighter and perfect for those who are gluten intolerant or just want to cut down their intake of bread. Accompanied with a glass of chilled Rosé and eaten as we did, under the shade of a beautiful tree with the symphony of Spring birdsong, it makes for a perfect indulgence after a morning hard at work on the mulch barrow.

 

 

Hazelnut-Crusted Goat Cheese and Apple Salad

A vibrant salad that combines the creamy richness of goat cheese with the crunch of hazelnuts and the sweetness of apples. Perfect for a light yet indulgent meal.

Ingredients

• 2 small apples (such as Granny Smith or Pink Lady), cored and thickly sliced

• 100g goat cheese (preferably log-shaped such as Bûche de Chèvre, I use Soignon Fromage de chèvre Sainte-Maure)

• 1/2 cup hazelnuts, toasted and finely chopped

• 2 teaspoons honey

• 1 tablespoon olive oil (plus extra for the goat cheese)

• 1 tablespoon white balsamic vinegar (or regular balsamic)

• 1 teaspoon Dijon mustard

• Freshly ground black pepper

• A pinch of sea salt

• A handful of mixed salad greens (such as arugula, frisée, or mâche)

• Fresh herbs, such as thyme or tarragon, for garnish (optional)

Method

1. Prepare the salad dressing: In a small bowl, whisk together the honey, olive oil, white balsamic vinegar, Dijon mustard, a pinch of sea salt, and freshly ground black pepper. Taste and adjust the seasoning as needed. Set aside.

2. Toast the hazelnuts: Place the hazelnuts in a dry skillet over medium heat and toast them for about 3-4 minutes, shaking the pan occasionally, until they’re golden and fragrant. Let them cool slightly, then chop them finely. Set aside.

3. Prepare the goat cheese: Slice the goat cheese log into rounds, about 1 cm thick. Lightly drizzle with olive oil and press each slice into the chopped hazelnuts, ensuring both sides are well-coated.

4. Cook the apple and goat cheese: On a lined baking tray place a slice of the hazelnut-crusted goat cheese onto a slice of apple and bake in a moderate oven 180°C (350°F) until golden and the apples are slightly softened.

5. Assemble the salad: Toss the salad greens with the prepared dressing in a large bowl then place the oven roasted apples and cheese on top.

6. Serve: Divide the salad mixture onto individual plates. Top with the warm, hazelnut-crusted goat cheese slices and garnish with fresh herbs, such as thyme or tarragon, for an extra touch of flavour.

Serving Suggestions

This salad makes a perfect light lunch or elegant starter for a dinner party. Pair it with a glass of crisp white wine, such as Chablis or Sauvignon Blanc, for a refreshing contrast to the rich flavours.

The combination of creamy goat cheese, crunchy hazelnuts, sweet apples, and tangy dressing creates a beautiful balance of flavours and textures. Enjoy!