Fig and strawberry salad

4 servings Prep: 15 mins, Cooking: 10 mins
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Fruity salad with goat's cheese and black pepper.

By Food24 March 04 2014
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Ingredients (13)

200 g goat's milk cheese — chèvre
black pepper — freshly ground
1 baguette — sliced
3 Tbs vinegar — sherry
3 Tbs fresh chillies — 573
limes — juice only
1 tsp castor sugar
1 onion — finely diced
1 strawberries
4 figs
salt and freshly ground black pepper — to taste
1 rocket
nasturtium — leaves
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Method:

Roll the chèvre into freshly crushed black pepper. Set aside.

Slice the bread into rings, heat a griddle pan and grill the bread on both sides.

Top each one with a slice of chèvre. Set aside.

To make the vinaigrette:

Shake the vinegar, olive oil, lime juice, sugar and
onion together in a jar.

Halve the strawberries and tear the figs into quarters. Decorate plates with rocket leaves. Add the strawberries and figs. Drizzle with the vinaigrette.

Grill the chèvre crostinis until bubbly and melted and place 2 on each plate.

Serve immediately. Garnish with nasturtium leaves if desired.

Recipes developed for Food Lover’s Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.



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