Watercress, goat's cheese croutons and honey shallots
I love watercress and always try new ways with it. It is peppery and contrasts well with sweet and rich ingredients.
|1 to serve||Watercress|
|1 to taste||Shallot, peeled|
|1 to fry||Butter|
|1 to fry||Olive oil|
|1 to taste||Goats milk cheese|
|1 to taste||Salt & freshly ground pepper|
- Pick over the watercress, removing any stalks that are too big and leaves that are discoloured.
- Wash it well and dry it gently on a paper towel or in a salad spinner.
- Peel some shallots, gently colour these in a pan with butter and olive oil, just cover with water and a tablespoon of liquid honey.
- Allow to simmer until the water has evaporated and the shallots are tender and glazed. Cool.
- Cut some croutons from a bread stick, put a generous amount of goat's cheese on to the slices and bake in a medium oven until the cheese has melted and slightly coloured. Cool.
- Make a bed of watercress, arrange the shallots and croutons through it and dress with a good glug of olive oil. Season well with salt and ground pepper.
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