Starters
Main Courses
Puddings
Light Meals
#Capricorn Challenge
Savoury Goats Cheesecake in a Jar
Goats Cheese Soufflé with Cider Poached Pear & Fig
Pear, Walnut & Goats Cheese Breakfast Buns
Chicken Leg Stuffed with Capricorn Goats Cheese and Honey
Capricorn Pizza With Tomato Fig Jam
Spring Salad & Goats Cheese Bakewell Truffles
Tasty Pastry
Capricorn Challenge Finalist
Capricorn Somerset Goats Cheese bakewell truffle with Mixed green salad

 A deliciously different salad, composed of beautifully flavoured Goat's Cheese 'Truffles', flavoured with raspberry liqueur infused sour cherries, rolled in chopped toasted almonds, set on a bed of baby greens and dressed with a tangy Cherry Balsamic Vinaigrette.  Do plan ahead as the truffles need time to set up and chill prior to serving.

For the Cherries

  • 1 (75g) packet of dried sour cherries (about ½ cup) (to be divided)

  • 2 TBS Chambord Raspberry Liqueur

For the Dressing

  • ½ cup good quality Balsamic Vinegar

  • 1 tsp Dijon mustard
  • the leaves from several springs of fresh thyme
  • pinch of garlic powder
  • fine sea salt and freshly ground black pepper to taste
  • 1 cup of extra virgin Olive oil

(You will also be using some of the Raspberry liqueur infused cherries and their juices.)

For the Truffles

  • 100g of Goat's Cheese, softened (I used one pack of Capricorn Somerset Goats Cheese®) (about ⅗ ounces)


  • 70g of cream cheese, softened (⅖ ounces)
  • freshly ground black pepper
  • 85g of chopped toasted almonds

(You will also be using about 20 of the infused cherries, the rest will be used in the dressing.)

You will also need 480g of mixed baby salad leaves (about 5 cups).

First infuse the dried cherries with the raspberry liqueur:

  • Place the cherries in a small microwavable glass bowl.
  • Pour the raspberry liqueur over top and pop into the microwave for about 30 seconds.
  • Let stand for 15 minutes to infuse.



Making the Truffles:

  • Mash together the goats’ cheese and cream cheese in another bowl. Don't worry if it is a bit lumpy. This doesn't really matter that much. Just get it as fine as you can without making it soupy.
  • Cover and place into the freezer for about fifteen minutes to half an hour to set up.
  • Place the toasted almonds in a shallow bowl.
  • Drain the cherries, reserving any liqueur which may still be in the bowl.
  • Once the cheese mixture is set up, remove it from the freezer.
  • Measure out about 1 TBS of the mixture and drop it into the toasted almonds.
  • Press a drained cherry into the centre. Carefully mould the cheese around it and roll the 'Truffle' in the chopped almonds. (It may seem a bit fiddly and you may not get totally round truffles, but that's truffles! Odd shaped ones only add to the interest!)
  • Place onto a cling film lined plate. You will get about 20 of these.
  • Cover and place in the refrigerator to chill until needed.



To make the dressing:

  • Whisk together the vinegar, mustard, honey, thyme, garlic powder and any leftover liqueur.
  • Drizzle the olive oil in a bit at a time as you continue to whisk.
  • Chop the leftover cherries and whisk in.
  • Season to taste with some fine sea salt and freshly ground black pepper.

 

 

To serve:

  • Divide the salad greens amongst 4 chilled salad plates.
  • Top each serving with 3 or 4 Goat's cheese truffles and drizzle with a bit of the balsamic dressing.
  • Serve immediately.



Note:  If making the truffles seems to fiddly for you or you are in a hurry and won't want to wait for them to set up, simply slice the goats cheese into 4 rounds and place one of top of each plate of greens. Scatter with some chopped toasted almonds and a few infused cherries. Drizzle with the vinaigrette and serve immediately. I do hope you will try making the truffles though as they are gorgeous!

 Capricorn Somerset Goats Cheese

 

 

 

 

 

 

If you would like to see other recipes by Marie at The English Kitchen, please visit her blog at theenglishkitchen.blogspot.co.uk

 
Share this page on:
 
Download Capricorn, Peas and Mint Tortilla recipe