6 –9 Fresh soft goats cheese crottin
2 tbsp pomegranate molasses
6 tbsp olive oil
1 tsp Dijon mustard
Salt & Pepper
400g mixed Salad leaves
30g flat leaf parsley, leaves picked
A few nasturtium flowers, petals picked, if available
Preheat the oven to 180C.
Mix the breadcrumbs with about 2 tbsp of olive oil. Spread on a baking tray and bake, turning every now and again for 5 to 10 minutes. They should be crispy and golden when ready. Remove from the oven and leave to cool.
Next make the dressing. I find the easiest way to do this is with a stick hand blender but whisking by hand is also fine. Place the molasses and mustard into a bowl; slowly add the oil until it emulsifies whisking steadily as you pour it in. It should be thick, glossy and a uniform dark colour. Taste for seasoning and add salt and pepper.
Pour a few tbsp of olive oil in a saucer. Halve the crotinns horizontally into 2cm thick rounds. Dip each one in the olive oil covering its’ surface completely. Next gently lay it in the breadcrumbs and ensure it’s completely coated. Place on a lined baking tray and bake for 5 to 8 minutes until warmed through.
To assemble the salad place a mound of leaves (parsley included) in the centre of each plate, drizzle the dressing over then using a spatula gently place the crottins in the centre. Serve immediately with fresh crusty bread or crackers.