Recommendations · Wine and food

Warm goat's cheese salad with TOMTIT Sauvignon Blanc Marlborough

A salad of roasted goat's cheese on sourdough bread, with walnut, honey and a lemon dressing. The sauvignon blanc from Marlborough has the acidity and the herbaceous aroma that belong with this salad.

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Bottle of TOMTIT Sauvignon Blanc Marlborough, wine

From the shelf

The bottle

TOMTIT Sauvignon Blanc Marlborough comes from New Zealand and is made from sauvignon blanc. The wine is 12.5 percent ABV. On the nose, melon, passion fruit and green apple, along with mint, lime and herbs. The taste is dry and fresh, with a soft finish.

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The combination

Why this works together

Goat's cheese is salty and fatty and has an acidity of its own. The high acidity in sauvignon blanc runs level with it, so that the cheese does not fall flat but comes forward more sharply. The green, herbal aromas of the grape link up with the rocket and the dressing, and the fruit in the glass picks up the honey.

At the table

The dish

  • Before 4 people
  • Ready in 25 minutes
  • Type starter

What you need

  • 1 soft goat's cheese log of about 200 grams
  • 4 slices of sourdough bread
  • 100 grams rocket or lamb's lettuce
  • 60 grams of walnuts
  • 2 tablespoons liquid honey
  • 3 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 small red onion
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 200 degrees.
  2. Toast the walnuts for three minutes in a dry frying pan until fragrant. Let them cool and break them up coarsely.
  3. Cut the goat's cheese log into eight slices of about one centimetre.
  4. Place the slices of bread on a baking tray, spread the slices of cheese over them, sprinkle with thyme and drizzle half a tablespoon of honey over each slice.
  5. Put the baking tray in the oven for five to seven minutes, until the cheese starts to colour. Stay close, because it goes quickly.
  6. Slice the red onion into thin rings. Whisk the olive oil, lemon juice, salt and pepper into a dressing.
  7. Toss the lettuce with the onion and the dressing and divide among four plates.
  8. Cut each slice in half, lay it on the lettuce and scatter the walnuts over it.

In the glass

Serving

Serve the wine at 8 to 10 degrees in a white wine glass with a narrow bowl. It does not need to breathe; this wine is meant to be drunk young and cool. If the glass gets too warm, put the bottle back in the cooler.

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