This Goat Cheese and Cured Duck Breast Salad is a decadent treat for a hot summers day. Pair with your favourite cooked meats, charcuterie or grazing platter for a delicious afternoon with friends!
It was a bright sunny afternoon in Southern France, and we’d just escaped the bustling city of Bordeaux for an afternoon in the countryside. It was hot; so hot that the idea of cooking in the kitchen was way too much to contemplate. Kitchen gardens surrounded us, growing happily under the vines; all we needed was a little bit of inspiration to turn them into a feast and avoid the oven at all costs!
Well that’s what we got, plus a few glasses of wine, from Caro at Feely Wines. Using her fresh home grown organic ingredients, we created three delicious recipes that we can’t wait to share with you. Here is our third creation, a delicious salad using cured duck breast and a wonderfully savoury ash rolled goat cheese. If you prefer to use freshly cooked duck breast instead of cured, go right ahead! Using cured meat however allows this recipe to be made in literally minutes so it’s perfect for those days when you want an easy dinner on the table with a minimum of fuss.
For the other delicious creations we enjoyed that day, check out our Summer Courgette Salad Recipe and Carrot, Apple & Cilantro Recipe. (Hint: We recommend making all three, served up with freshly sliced bread and chilled white wine, for a delicious and healthy feast).
- 100 g cured duck breast
- 100 g ash rolled goats cheese sliced and quartered
- 1 packet mesclun salad mix or lettuce leaves sliced
For the Dressing
- 1-2 tbsp walnut oil*
- 1-2 tsp dijon mustard
- 1 tsp fig jam
- Salt to taste
- Pepper to taste
- Mix all the ingredients for the dressing and set aside.
- Add the remaining ingredients to a large salad bowl or serving bowl.
- Immediately before serving give the dressing a good stir. Pour over the salad and toss gently.