Grilled goat's cheese looks and tastes fantastic. To enhance the flavour of the cheese, add bitter green lettuce leaves and a herby vinaigrette. Jazz it up with a little crystallised ginger.

Ingredients

• 2 peaches
• salad greens for four
• 130 pottle goat's cheese sliced into four
• 70 grams packet walnuts, toasted

Dressing

• ¼ cup cider vinegar
• ½ cup light olive oil
• 1 teaspoon prepared mustard
• 2 tablespoons chopped chives
• 2 tablespoons finely chopped crystallised ginger

Method

1. Blanch and peel the peaches. Halve, stone and cut each half into 4 slices. Grill or pan-fry the peaches in a touch of butter or oil until golden.
2. Wash the lettuce leaves and dry in a spinner, or by wrapping in a tea towel and placing in the refrigerator.
3. Put the cheese slices on foil. Grill under a high heat as close to the grill as possible, until the tops begin to melt and the cheese browns (around 1-2 minutes).
4. Place the cheese in the centre of the plate. Garnish with lettuce leaves, peach slices and walnuts. Drizzle with dressing.

Dressing

1. Put all ingredients together in a screw-top jar and shake until well combined.

Cooks Tips

- Toast nuts in a 180ºC oven for about 10 minutes untikl they are golden and fragrant. - Keep nuts in the freezer as they high oil content means they go rancid quickly if left in a warm kitchen cupboard.