Frisée salad
2 goat’s cheese (crottin de chavignol)
2 bread slices
A twig of thyme
30g walnuts
chervil
For the hot honey:
100g honey
A good pinch of chili flakes or chili powder
For the dressing:
3 tsp honey
1 small garlic clove, crushed
Juice of ½ lemon
4 tbsp olive oil
Salt and pepper
Recipe adapted from Paul Eischen, Kichechef Vol 2
Serves 2
Start with the hot honey: Combine the honey and crushed red pepper flakes in a small saucepan and heat over medium heat until the honey very lightly begins to simmer. Give the mixture a quick stir to combine, then remove pan from the heat.
Let the mixture rest for at least 15 minutes so that the flavors can infuse.
Combine all the dressing ingredients in a jar and shake to combine.
Cut out rounds from the bread, so that they are sightly bigger than the goat’s cheese.
Put a goat’s cheese onto a bread round, drizzle with a bit of olive oil and sprinkle with fresh thyme.
Put in the airfryer at 190°C for 5 minutes (or oven at 180°C fan for 5-8 minutes) to gratinate the cheese.
Meanwhile, toast the walnuts in a hot frying pan.
Toss the frisée salad with a bit of chervil, add the dressing and arrange on two plates.
Scatter the walnuts over the salad, then place the toasted goat’s cheese in the middle.
Drizzle with hot honey and serve immediately.
