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A Weekday Menu Recipe


Goat Cheese Salad with Blueberries    Veg  CD  MC  HD  10mins

Serves 2 as a main course or  Serves 4 as a starter      Cold  Vegetarian  Vegetables   Fruit  Nuts   Starter Hors d’oeuvre Main Course  Gluten Wheat Free  Eggless

Mixed Salad Leaves
225g/8oz Goat Cheese
150g/+5oz fresh Blueberries
100g/4oz Pecan or Walnuts, toasted
For the dressing
4 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Honey
Black Pepper


1. Divide the salad leaves between four salad plates.

2. Slice or shape goat cheese in 4 equal portions and place on top of the salad leaves.

3. Sprinkle the blueberries and pecans over and around the goat’s cheese.

4. In a small bowl mix together the ingredients for the dressing then drizzle over the goat cheese salad.

Serving Suggestions :


French Bread


Creamy Mango Pasta


  More Starter  Recipes  | Summer Recipes  | More Blueberry Recipes 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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