Tomato and Goats Cheese Salad
INGREDIENTS
(Serves four)
3 plum tomatoes
10ml basil oil
6 basil leaves (opal)
Pinch of sea salt
5ml eight-year-old balsamic vinegar
Frisée salad
Salt and pepper
For the marinade
1dl olive oil
5g parsley
5g chervil
5g tarragon
5g thyme
5g black pepper crushed
1 St Maure goats' cheese log
For the bread sticks
80g yeast
75ml water
1.63kg flour
42g salt
42g sugar
500g water
305g olive oil
To finish
Milk
Paprika
Sea salt
METHOD
To make the marinade chop herbs finely roll cheese in herbs and pepper put in a freezer bag and add the oil. Seal and marinate for 48 hours.
To prepare the tomatoes cut them in six wedges and season with salt and pepper. Leave to marinate for a minimum of 30 minutes. Make a dressing with balsamic vinegar basil oil and juice from tomatoes. Sprinkle 1cm thick slices of cheese with sea salt.
To make the bread sticks combine the ingredients step by step (ie yeast with the water the flour with the salt and sugar and the water with the olive oil). Mix all the ingredients together for four minutes and then rest for a minimum of two hours.
Roll in pasta machine with ribbon attachment and cut into 6in lengths. Brush with milk sprinkle with paprika and ground sea salt. Bake at 180¼C in oven for about five minutes.
Mix two-thirds of the dressing with the marinated tomatoes and put them in the bottom of a dish surrounded by three pieces of goats' cheese. Top with frisée dressed with tomato dressing and two sprigs of basil. Serve with two fresh bread sticks.
