Baked goat’s cheese, mushroom & wild rocket salad
If you love mushrooms then you will enjoy this tasty salad.
800g medium brown mushrooms
Olive oil for drizzling
Sea salt and black pepper
100g goat's cheese, crumbled
200g wild rocket
300g smoked bacon rashers, ﬁnely sliced into batons; fried
50g walnuts, toasted & roughly chopped
6 slices sourdough bread, toasted, to serve
FOR THE DRESSING
2 garlic cloves, ﬁnely crushed
2 tsp red wine vinegar
1/3 cup olive oil
1. Preheat the oven to 200ºC. Place the mushrooms on a baking tray, drizzle with olive oil and season, top with cheese and fresh thyme and bake for 7–10 minutes.
2. For the dressing: In a small jug, whisk together the red wine vinegar and garlic, slowly add olive oil and whisk to combine. Season.
3. To serve: place the rocket leaves on a plate, top with the mushrooms, sprinkle over bacon and walnuts and drizzle with dressing. Serve with the
toasted sourdough bread.