Ingredients

• 100g/3½oz soft goats cheese
• cut into rounds
• 1 tsp coarsely ground black pepper
• 1 tbsp olive oil
• 2 shallots
• roughly chopped
• 1 tbsp balsamic vinegar
• 75g/2¾oz blueberries
• ½ tsp freshly ground black pepper
• 100g/3½oz chopped mixed fresh herbs (flatleaf parsley
• chervil
• dill
• coriander
• basil
• chives)

Directions

• For the goats' cheese salad
• place a griddle pan over a high heat until it begins to smoke.
• Roll the goats' cheese in the coarsely ground black pepper and place onto the griddle pan to cook for two minutes on each side.
• To make the sauce
• heat the olive oil in a small frying pan over a medium heat. Add the shallot and fry until soft.
• Add the balsamic vinegar
• blueberries and freshly ground black pepper
• then bring to the boil and reduce the liquid volume by half.
• To serve
• place the mixed herb salad in the centre of the plate. Place the grilled goats' cheese on top and pour over the sauce.