250g goats’ cheese, sliced
4 -5 tbsp olive oil
2 baby gem lettuces, washed
100g mixed baby lettuce leaves, washed
50g hazelnuts, lightly toasted
4 tbsp Ocean Spray® Blueberry Juice Drink
1 tbsp walnut oil
Salt and pepper
4 slices of sourdough bread
Pre heat oven to 200°C, fan oven 180°C, 400°F, gas mark 6
Place the goats’ cheese on a baking tray. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.
Shred the baby gems and mix with the salad leaves. Add half the hazelnuts to the leaves. Lightly crush the remaining hazelnuts with your fingers and set aside.
Gently heat the Blueberry Juice Drink in a small pan until reduced by half. Cool slightly. Whisk together with the walnut oil and four tablespoons of olive oil. Add the crushed hazelnuts and season.
Toast the bread until golden and rip into croutons.
Drizzle a little of the blueberry dressing over the salad and toss together.
To serve, arrange the dressed salad onto plates. Top with the goats’ cheese and sprinkle with the croutons. Spoon over the remaining blueberry dressing and serve.