BBC - Radio 4 Woman's Hour - Lavender Salad with Grilled Goat's Cheese

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	Lavender Salad with Grilled Goat's Cheese Ingredients serves 4 2 tbs raspberry vinegar 4 tbs light olive oil 1 tsp dried lavender ¼ tsp salt ¼ tsp caster sugar 2 ripe avocados 100g / 3 ½ oz small strawberries, hulled and diced 150g / 5oz rocket leaves 4 x 1cm / ½” slices of chevre (goats’ cheese in a log shape) 4 x 1cm / ½” slices brioche, toasted Method Mix together the vinegar and oil. In a pestle and mortar, grind the lavender, salt and sugar. Mix into the oil and vinegar. Peel and dice the avocados. Mix together with the strawberries and dressing. Line 4 small plates with rocket leaves. Place the goats’ cheese on top of the brioche and place under a hot grill. Toast until the cheese is browned and bubbling. Put a piece of cheese-topped brioche in the centre of each plate. Surround with the avocado and strawberries. Serve immediately. Reproduced with the kind permission of Sarah Beattie Back to the recipe page

Lavender Salad with Grilled Goat's Cheese