Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats ...

Bake creamy goat cheese in olive oil, saba, and fresh herbs for this recipe inspired by Gavin Kaysen's time in Switzerland. For 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable in ...

Transfer to a cutting board and coarsely chop. When potatoes are done cooking, remove from packets and toss with scallions and goat cheese until well combined. Season with salt and pepper.

In a large salad bowl, combine the fresh greens, roasted beetroot, crumbled goat cheese, and chopped walnuts. Drizzle the red ...

As with all my recipes, please do gather all the ... by slicing them into quarters and arrange them over the salad. Crumble ...

Drizzle with the dressing and toss gently to coat. Arrange the salad on individual plates or a single large platter then top with crumbled goat's cheese.

Add some edge and smoke to bitter radicchio and sweet peaches then pair with tangy goats' cheese in this salad that's perfect for a summer barbecue. Serve alongside this lemon, herb and paprika ...

Salad days are summer days ... I used an ash-dusted soft goat’s cheese from Kaikoura Artisan Cheese Company.

Marcus Bean is kicking off the weekend with a real mouthful of a dish: chicken, beetroot, goats cheese and peach salad with a blackberry dressing toasted hazelnuts and smoked bacon. Method1.