*2 Tree Nuts, *4 Milk, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast grapes
Preheat the oven to 200°C/180°C fan. Place the grapes onto one side of a baking tray. Drizzle with oliveoil. Roast for 10 min.
2 Whisk dressing
Meanwhile, add the Dijon mustard, white balsamic vinegar, olive oil, salt and black pepper to a large salad bowl. Whisk. Set aside.
Tip!By preparing the dressing in the salad bowl, you save on washing-up!
3 Toast nuts
Toast the pecan nuts in a hot, dry pan for 2-3 min until golden. Set aside.
4 Roast cheese
Slice the goat cheese into 2/3/4 pieces. Butter the bread. Once the grapes have been in the oven for 10 min, place the breadslices onto the other side of the baking tray. Top the breadslices with the goat cheese. Drizzle with the honey and roast for 5-10 min further until golden brown.
Meanwhile, rinse, dry and tear the lettuce. Toss both the salad and mixedsalad mix in the dressing.
Serve the goat cheese and grapes over the lettuce. Sprinkle with the toasted nuts.