Tom Biggane’s Salad

Our neighbour in Limerick makes the most fantastic goats cheese called Clonmore.  When we go home we always bring back a big chunk.  This time we tried something different with it and grilled it for a salad with paraguayo peaches, rocket and parma ham. Vegetarians will enjoy this just as much without the ham.  The result was super and we had it with a lovely bottle of Rose (Rosado de Silos, 2010 £9 in Oddbins).

For 2 you will need: 

  • 2 x 2cm thick slices of hard goats cheese (we used Clonmore)
  • 2 handfuls rocket
  • 2 paraguayo (or other) peaches
  • 4 slices of parma ham
  • balsamic reduction & olive oil to dress the salad

Method:

Grill the cheese until bubbling on top.  Boil some balsamic vinegar in a small pan until it reduces and becomes a sweet sticky liquid.  Assemble the rocket, parma ham and peaches on a plate.  Drizzle with the balsamic reduction and olive oil and place the cheese on top.

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One thought on “Tom Biggane’s Salad

  1. Pingback: Some good news… | The Claremont Road Kitchen

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