Goats’ Cheese and White Peach Salad with Truffled Mascarpone Cream

A refined vegetarian salad featuring honey-grilled white peaches, nut-crusted goats' cheese, and decadent black truffle infused mascarpone cream.

Vegetarian Appetiser Salad Truffle Goats Cheese Peach

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

26.2g

per serving

104.8 g total

Fat

43.1g

per serving

172.4 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Crottin De Chavignol Goats’ Cheese

two 125g rounds, cut diagonally in half

150

Mascarpone

Fruits

piece

White Peach

halved and stones removed

GrainsCereals

Breadcrumb

NutsSeeds

Cobnuts

shelled and finely chopped

Other

Honey

plus extra for drizzling

piece

Black Truffle

a few fresh shavings

Vegetables

100

Frisée

curly endive

100

Red Chard

handful

Alfalfa Sprouts

for garnish

Method

Cut the goats' cheeses diagonally and coat them in the nut mixture.

Place peach halves on a tray, drizzle with honey, and grill until golden.

Mix grated black truffle into the mascarpone until well combined.

Pre-heat the grill to a medium-high heat.

Arrange frisée and chard on plates with the cheese and peaches.

Combine the chopped cobnuts and breadcrumbs in a bowl.

Top with honey, truffled mascarpone, and alfalfa sprouts.