Goats cheese with mustard, carnations and broad bean vinaigrette

Goats cheese with mustard, carnations and broad bean vinaigrette

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 10 minutes
  • 2 minutes
  • Groote Post Sauvignon Blanc 2010


  • 2 t Dijon mustard
  • 2 T red wine vinegar
  • 4 T olive oil
  • 1 t sugar
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 1 x 140 punnet broad beans
  • 2 x 100 g Chevin goat’s milk cheese
  • Fresh carnation flowers, to garnish
  • 1 farmhouse loaf, for serving

Cooking Instructions

Whisk the mustard, red wine vinegar, olive oil, sugar, lemon juice and seasoning together, adjusting sweetness or acidity to taste.

Blanch the broad beans in a saucepan of boiling water for 2 minutes, then drain and refresh in cold water.

Remove the beans from the pods and scatter over the cheese, together with the flowers and a good drizzle of the vinaigrette. Serve with crusty farmhouse loaf.

Cook's note: Chevin goat's cheese is a handcrafted goat's milk cheese with a characteristic mild "citrus" flavour, available from Woolworths. You can also use 2 x 80g Woolworths' Crottin goat's milk cheese.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes