How To Make Glazed Chestnut And Goat's Cheese Salad

How To Make Glazed Chestnut And Goat's Cheese Salad

Glazed Chestnut and Goat's Cheese Salad Recipe. Perfect for lunch, or as an appetizer for dinner. A tasty and healthy salad. Enjoy our Glazed Chestnut and Goat's Cheese Salad recipe.

You Will Need

• 24 frozen chestnuts, peeled
• 30 g butter
• 1 Tbsp honey
• 150 ml water
• 200 g goat's cheese
• 1 handful rocket lettuce
• A few red lettuce leaves
• for the vinaigrette:
• 4 Tbsp honey
• 4 Tbsp water
• 1 Tbsp sherry vinegar
• 4 Tbsp olive oil
• salt and pepper
• 1 oven-proof frying pan
• 1 wooden spoon
• 1 tray
• 1 small saucepan
• 1 spoon

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Step 1:

Preheat the oven

Set the oven temperature to 200ºC (450ºF/ gas mark 8).

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Step 2:

Cook the chestnuts

Heat the frying pan and melt the butter. Add the chestnuts, season with salt and stir. When they become slightly yellowish, add the honey and stir well, tossing to ensure they are evenly coated. Add the water and stir for a minute.

Place the pan on the bottom shelf of the heated oven. Shake it every couple of minutes, allowing the chestnuts to cook evenly. Leave the pan in the oven until all the liquid has evaporated.

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Step 3:

Make the vinaigrette

In the small saucepan, mix the honey, sherry vinegar and water and season with salt and pepper. Mix thoroughly until all the ingredients are dissolved and bring gently to a boil.

Add the olive oil, mix once again and take off the heat to cool down.

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Step 4:

Finish cooking the chestnuts

When the water has fully evaporated from the frying pan in the oven, remove it and set aside to cool down. Leave the oven on for later use.

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Step 5:

Prepare the cheese

Slice the cheese into 1cm circular pieces. Place them on the tray and season well with pepper. Place the tray on the middle shelf of the oven for one minute, just to warm the cheese, not melt it. Remove the tray and turn off the oven.

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Step 6:

Assemble and serve the goats cheese salad

On a serving plate, place the rocket in the centre with the circles of cheese pieces around it. Top this with all the chestnuts, drizzle the vinaigrette over the top and sides of the salad and serve.