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Goats' Cheese with Tomato Vinaigrette

Try this one with Mr Natural Sauvignon Blanc - its a natural!

2 bunches asparagus

200g goat’s cheese

Sourdough or good bread to serve

Tomato Vinaigrette

2 large ripe tomatoes                                2 tblsp red wine vinegar

100ml olive oil                                           1 tblsp finely chopped spring onions

1 clove garlic finely chopped                     Pinch sea salt

Black pepper, ground

  • Brush tomatoes with a 1 tblsp olive oil and cook under grill or char grill on BBQ until slightly charred. Place in plastic bag until cool enough to handle
  • Peel, de-seed and chop the tomatoes finely
  • Whisk together vinegar, spring onions, garlic and remaining olive oil. Add to diced tomato and season with salt and pepper
  • Meanwhile, steam asparagus for a few minutes until tender. Place on individual plates, top with a round of goat’s cheese and drizzle over tomato vinaigrette

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