Serves

2

Ingredients

140g goat’s cheese • 1 shallot • 2 tbsp olive oil • 1 small lemon • 1 tsp Dijon mustard • ½ fresh red chilli pepper • 1 tsp honey • 1 sprig of thyme • Freshly ground black pepper • 1 tomato • 1 sprig of fresh coriander • 50g cherry tomatoes • 30g pea shoots • 2 slices of wholemeal bread • 50g grate Grana Padano cheese

Method

Make the two rounds of bread, toasting the slices and cutting them in circles with about the same diameter as the cheese, which should be about 1 cm thick • Season the cheese slices with freshly ground black pepper, brush with some honey and drizzle with olive oil, garnishing with a few thyme leaves • Spread the grated Grana Padano cheese onto a sheet of greaseproof paper and place in the microwave for 15-20 seconds, so that it melts and solidifies, becoming crispy • Make the vinaigrette with the mustard, olive oil, vinegar, salt and pepper • Mix well • Wash the greens and place in a large bowl • Remove the lemon segments, chop the shallot and chilli pepper, halve the cherry tomatoes and add to the greens • Mix well and add the vinaigrette • Place the cheese toasts under the grill to give the cheese colour without melting it • Plate up the greens, arranging the lemon segments and cherry tomatoes harmoniously, and decorate with the crunchy cheese • Top with the grilled goat’s cheeses and serve immediately • The cheese is best when still warm when mixing with the cold greens