( 7.4g carbohydrate per serving )
1 tbsp olive oil
4 medium red onions, sliced
2 yellow peppers, washed, de-seeded and thinly sliced
50 g blanched hazelnuts
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp clear honey
100 g mix of watercress, spinach & rocket salad
125 g Abergavenny goats cheese (or similar), crumbled
2. Meanwhile, in a small frying pan, toast the hazelnuts over a medium heat for 4-5 minutes, stirring frequently until just golden. Tip the nuts on to a chopping board and roughly chop.
3. To make the dressing, whisk the vinegar, mustard and honey together and season with freshly ground black pepper.
4. Divide the salad leaves between 8 small plates. Top with the caramelised onions and peppers, then scatter over the crumbled goats’ cheese and toasted hazelnuts. Drizzle with the dressing and serve immediately.
Recipe idea from here
Cheeses are made from goats’ milk in every country where the animals are farmed, but usually this is on a small, domestic scale. France produces by far the largest range of commercial examples, from young, soft cheeses suitable for use in desserts to tangy, aged varieties that can be grated like parmesan.