Goat Cheese, Walnut and Honey Crostini
with Fennel and Strawberry-Rhubarb Salad- Sulphites
- Gluten
- Barley
- Milk
- Tree nuts
- Mustard
Rhubarb is typically used in desserts, but in this recipe, we're pickling it and turning it into an amazing dressing for salad! It pairs delightfully with goat cheese crostini.
Ingredients
170 g
Rhubarb
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 tbsp
Strawberry Jam
(Contains: Sulphites)
1 unit
Demi Baguette
(Contains: Gluten, Barley)
170 g
Fennel, sliced
1 cup
Goat Cheese
(Contains: Milk)
56 g
Walnuts, chopped
(Contains: Tree nuts)
1.5 tsp
Dijon Mustard
(Contains: Sulphites, Mustard)
113 g
Spring Mix
1 tbsp
Honey
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to broil the fennel, walnuts and bread).
Wash and dry all produce. Heat a small pan over medium-low heat. Add the rhubarb, vinegar and jam. Cook until fork-tender 3-4 min. Transfer to a large bowl.
Meanwhile, slice the baguette into 1/2-inch slices. Arrange baguette slices on one side of a baking sheet. Brush the tops with oil. Pour the walnuts on the other side of the baking sheet. Toast in the centre of the oven until golden-brown, 1-3 min. (TIP: Keep an eye on them so they don't burn!) Transfer to a plate.
Toss the fennel on the same baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown, 4-6 min.
In a large bowl with the pickled rhubarb, whisk in the mustard and a drizzle of oil. Season with salt and pepper. (Taste and add more oil if you need it!) Add the spring mix. Toss to combine.
Spread each crostini (toasted baguette) with the goat cheese. Sprinkle with half the walnuts. Divide the salad between plates. Top with the broiled fennel and remaining walnuts. Serve alongside the crostini. Drizzle the crostini over with honey.
