Title: Warm Salad of Goats' Cheese
Categories: Coxon's kit, Coxon3
Yield: 1 servings

2 Goats' cheese; 4oz each
225 g Soaked broad beans
Onion; finely diced
1 Bay leaf
4 Rashers of smoked bacon;
-rindless
1 Clove; crushed
1 ts Thyme leaves; chopped
1 tb Extra virgin olive oil
Salt and pepper

----------------------------------DRESSING----------------------------------
1 Clove garlic; crushed
1 ts English mustard powder
3 tb Balsamic vinegar
2 tb Walnut oil
2 tb Olive oil
Mixed picked leaves
Parsley; fresh flat leaf
1 Sprigs thyme; for decoration

Cook the beans, or if using a tin, wash and dry thoroughly. Heat the oil in
a heavy based pan and add the onion, bacon, bay leaf, garlic, thyme and
beans. Cook all together covered with a lid.

Brush the goats' cheese with a little oil and season well. Place under a
pre-heated grill for 3-4 minutes.

Make the dressing by mixing the garlic, mustard and a little oil together.
Add a little vinegar followed by a drizzle of the oils once more,
alternating between vinegar and oil, to produce and emulsification. Season
with salt and pepper.

Place a bunch of mixed leaves at the base of a cutter and fill with the
warmed cooked beans. Drizzle with the dressing, then top with the goats'
cheese. Drizzle a little dressing on the plate and serve.

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